Description
A comforting and hearty bowl filled with tender flank steak, fluffy rice, creamy queso, and fresh veggies, perfect for busy weeknights or cozy dinners.
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 olive oil over medium-high heat. Add flank steak and season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes until browned and cooked to your liking. Set aside.
- In a separate pot, warm queso cheese sauce over low heat until smooth and creamy.
- In a large bowl, combine cooked rice, black beans, corn, and diced tomatoes. Mix well.
- Divide rice mixture among serving bowls. Top with cooked steak and drizzle warm queso on top. Add diced avocado.
- Garnish with cilantro and serve with lime wedges.
Notes
Let the avocado come to room temperature for easy dicing. Marinade the steak for added flavor if time permits.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 75mg