Description
A rich and hearty dinner idea featuring juicy steak, creamy queso, and seasoned rice—perfect for comfort food lovers and easy meal prep.
Ingredients
1 lb flank or skirt steak, sliced thin
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon cumin
Salt and black pepper, to taste
1 cup uncooked long grain rice
2 cups beef broth
1 tablespoon butter
1/2 cup diced onion
1/2 cup diced bell pepper
1/2 cup canned corn, drained
1/2 cup canned black beans, rinsed
1 cup shredded cheddar cheese
1/2 cup milk or heavy cream
1/4 teaspoon chili powder
Chopped cilantro and jalapeños, for garnish (optional)
Instructions
In a bowl, combine steak with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Let it marinate while prepping rice.
In a saucepan, melt butter over medium heat. Add onion and bell pepper, sauté 3–4 minutes.
Stir in rice, toast for 1–2 minutes, then add beef broth. Bring to a boil, cover, and simmer for 15 minutes.
Meanwhile, sear steak in a hot skillet for 2–3 minutes per side. Set aside.
In a small saucepan, melt shredded cheddar with milk or cream and chili powder over low heat, stirring until smooth queso forms.
Fluff the rice, stir in corn and black beans, and cook for 2–3 more minutes.
Plate the rice mixture, top with steak slices, and drizzle with queso. Garnish as desired.
Notes
Swap in Monterey Jack or pepper jack for extra cheesy flavor.
Use pre-cooked rice for a shortcut.
Adjust spice level by adding more chili powder or jalapeños.
Great for leftovers and meal prep—store in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex / Mexican-Inspired
