Description
Steak Queso Rice Bowl combines juicy steak, fluffy rice, and creamy queso sauce into a bold Tex-Mex comfort meal ready in 40 minutes.
Ingredients
Scale
- 1 lb flank or sirloin steak
- 1 tsp paprika
- 1 tsp ground cumin
- Salt to taste
- Pepper to taste
- 2 tbsp olive oil
- 1 cup long-grain white rice
- 1 tsp garlic powder
- 2 cups broth or water
- 2 tbsp butter
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tsp chili powder
- 2 cloves garlic minced
- 1/4 cup fresh cilantro
- 1 lime wedges
- 1 avocado sliced
- Sliced jalapeños
Instructions
- Pat steak dry and season with olive oil, paprika, cumin, salt, and pepper
- Sear steak for 4–5 minutes per side until a crust forms
- Let steak rest 5–10 minutes then slice thinly
- Rinse rice and toast with garlic powder
- Add broth, bring to boil, cover and simmer 18–20 minutes
- Melt butter and cook garlic for 1 minute
- Add milk and gradually stir in cheeses until smooth
- Season queso with chili powder, salt, and pepper
- Assemble bowl with rice, steak, and queso sauce
- Add garnishes and serve
Notes
- Add fresh lime juice before serving for extra flavor
- Use freshly shredded cheese for smoother queso
- Store leftovers in airtight container up to 3 days
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 2
- Sodium: 900
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 60
- Fiber: 3
- Protein: 45
- Cholesterol: 90