Introduction

This Steak Queso Rice Bowl is a hearty and flavorful dish perfect for a satisfying meal any day of the week. Tender flank steak seasoned with warm spices pairs beautifully with creamy queso, fresh avocado, and a vibrant mix of beans, corn, and tomatoes. Ready in under 30 minutes, it’s an easy way to bring bold Tex-Mex flavors to your table.

A bowl with three layers sits on a white marbled surface. The bottom layer is orange-yellow rice with a soft texture, covering the base of the white bowl with black lines. Above the rice is a bright red sauce spread unevenly. On top of this sauce are small chunks of cooked beef, dark brown with pink inside, scattered across the bowl. The beef is drizzled with a creamy white sauce with visible black pepper bits, garnished with small pieces of fresh green herbs. The photo is taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked white rice

1 pound flank steak, sliced into thin strips

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup queso cheese sauce

1 cup black beans, drained and rinsed

1 cup corn (frozen or canned)

1 cup diced tomatoes

1 avocado, diced

1/4 cup chopped fresh cilantro

Lime wedges for serving

Instructions

Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the flank steak strips and season with chili powder, cumin, garlic powder, onion powder, salt, and pepper.

Step 2: Cook the steak for 5-7 minutes, stirring occasionally, until browned and cooked to your desired doneness. Remove from heat and set aside.

Step 3: In a separate small pot, warm the queso cheese sauce over low heat until smooth and heated through.

Step 4: In a large bowl, combine the cooked white rice, black beans, corn, and diced tomatoes. Stir well to mix all ingredients evenly.

Step 5: Divide the rice mixture evenly among serving bowls. Top each bowl with the cooked steak strips and a generous drizzle of warm queso cheese sauce.

Step 6: Add diced avocado on top, garnish with chopped cilantro, and serve with lime wedges on the side for squeezing over the bowl.

Tips & Variations

For extra heat, add diced jalapeños or a splash of hot sauce to the rice mixture before serving.

Substitute flank steak with grilled chicken or shrimp for a delicious protein alternative.

Use brown rice or cauliflower rice for a healthier twist.

If fresh avocado isn’t available, guacamole makes a great substitution on top.

FAQs

Can I use a different cut of steak?

Yes, other tender cuts like sirloin or skirt steak work well. Just adjust cooking time as needed to avoid overcooking.

Is it possible to make this recipe vegetarian?

Absolutely! Skip the steak and add extra beans, grilled vegetables, or a plant-based protein substitute for a delicious vegetarian rice bowl.

Dinner

Steak Queso Rice Bowl Recipe