Description
A delicious and hearty flank steak rice bowl topped with warm queso cheese sauce and fresh ingredients.
Ingredients
Scale
- 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
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced flank steak and season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the steak is browned and cooked to your desired doneness. Remove the steak from heat and set it aside.
- In a separate small pot, gently warm the queso cheese sauce over low heat, stirring occasionally until it becomes smooth and heated through. Keep warm until ready to serve.
- In a large bowl, combine the cooked white rice, black beans, corn, and diced tomatoes. Mix thoroughly to blend all the flavors and ingredients evenly.
- Divide the rice and vegetable mixture evenly among serving bowls. Top each with the cooked steak strips, a generous drizzle of the warm queso cheese sauce, and diced avocado.
- Sprinkle chopped fresh cilantro over each bowl and serve with lime wedges on the side. Squeeze lime juice onto the bowl just before eating for added freshness and zest.
Notes
- This recipe can be customized with other vegetables or toppings as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 80mg