A delicious and hearty dish combining steak, queso, and rice, perfect for a satisfying meal.
Author:Isabella
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
2 cups cooked white rice
1 pound flank steak, thinly sliced
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic 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 (fresh or canned)
1/2 cup chopped green onions
1/4 cup chopped cilantro (optional)
Lime wedges for serving
Instructions
In a large skillet, heat the olive oil over medium-high heat. Season the sliced flank steak with chili powder, cumin, garlic powder, salt, and pepper. Add the steak to the skillet and cook for about 4-5 minutes, or until browned and cooked through. Remove from heat and set aside.
In the same skillet, add the black beans, corn, and diced tomatoes. Stir and cook for 2-3 minutes until heated through.
Add the cooked rice to the skillet and mix well with the bean and corn mixture. Pour in the queso cheese sauce and stir until everything is evenly coated and heated through.
Return the cooked steak to the skillet and gently fold it into the rice mixture. Cook for an additional 2 minutes to combine all flavors.
Remove from heat and garnish with chopped green onions and cilantro, if using. Serve with lime wedges on the side.
Notes
For a spicier kick, add diced jalapeños or a splash of hot sauce to the rice mixture.
Swap out the flank steak for grilled chicken or shrimp for a different protein option.