Description
Indulge in a flavorful Tex-Mex delight with this Steak & Queso Rice recipe. Tender slices of seasoned steak are paired with a creamy queso-coated rice loaded with veggies, creating a satisfying and hearty meal.
Ingredients
Scale
For the Steak:
- 1 pound flank steak or sirloin, sliced thin against the grain
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
For the Rice:
- 3 cups cooked rice (white, brown, or Mexican-style)
- 1/2 cup diced red bell pepper
- 1/2 cup diced onion
- 1/2 cup canned corn kernels, drained
- 1/2 cup canned black beans, rinsed and drained
- 1 cup prepared queso dip
- Chopped fresh cilantro for garnish
Instructions
- Prepare the Steak: Toss the sliced steak with chili powder, cumin, smoked paprika, salt, and pepper in a bowl.
- Cook the Steak: Sear the seasoned steak in olive oil in a skillet until cooked to your liking. Set aside.
- Sauté Veggies: In the same skillet, sauté red bell pepper and onion until softened.
- Combine Ingredients: Add corn, black beans, and cooked rice to the skillet. Stir in queso dip until creamy.
- Finish Dish: Return the steak to the skillet, combine gently, garnish with cilantro, and serve hot.
Notes
- For added spiciness, mix in jalapeños or hot sauce with the queso.
- Leftover grilled steak can be a time-saving alternative.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 95 mg
