Description
This delicious Steak Queso Rice Bowl combines tender steak with creamy queso and fluffy rice for a satisfying meal.
Ingredients
Scale
- 1 pound flank steak
- 2 cups cooked white rice
- 1 cup queso cheese
- 1 cup black beans, rinsed and drained
- 1 cup corn, drained
- 1 avocado, diced
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat grill to medium-high heat.
- Season the flank steak with salt, pepper, and cumin.
- Grill the steak for 4-5 minutes on each side, or until desired doneness is reached.
- Let the steak rest for 5 minutes, then slice against the grain.
- In a bowl, combine cooked rice, black beans, corn, diced tomatoes, diced avocado, cilantro, and lime juice.
- Top the rice mixture with grilled steak and drizzle with queso cheese.
- Serve immediately.
Notes
- Feel free to add more toppings like sour cream or jalapeños.
- This recipe can be made vegetarian by omitting the steak and adding extra veggies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 80mg