Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Steak & Queso White Rice Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 87 reviews
  • Author: admin
  • Prep Time: 0h 30m
  • Cook Time: 0h 30m
  • Total Time: 1h 0m
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: American

Description

This Steak & Queso Rice recipe combines perfectly grilled flank steak with a flavorful queso blanco rice mixed with fresh vegetables and herbs. It’s a satisfying, protein-packed dish that balances tender meat, creamy cheese, and vibrant ingredients like tomatoes, cilantro, and jalapeño for a tasty meal perfect for lunch or dinner.


Ingredients

Scale

Steak Marinade

  • 1 pound flank steak
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

Rice & Queso Mixture

  • 1 cup white rice
  • 2 cups beef broth
  • 1 cup shredded queso blanco cheese
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped cilantro
  • 1/4 cup diced onions
  • 1/4 cup sweet corn kernels
  • 1 jalapeño, sliced (optional)
  • 1 lime, cut into wedges (for serving)


Instructions

  1. Marinate the Steak: Rub the flank steak evenly with olive oil, salt, pepper, garlic powder, and paprika. Set it aside to marinate for at least 30 minutes to allow the flavors to penetrate the meat.
  2. Cook the Rice: In a medium saucepan, combine 1 cup of white rice with 2 cups of beef broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the pan. Let it simmer for 15-18 minutes until the rice is tender and the broth is fully absorbed.
  3. Preheat the Grill or Skillet: While the rice is cooking, preheat a grill or a heavy skillet over medium-high heat to prepare for cooking the steak.
  4. Grill the Steak: Place the marinated flank steak on the grill or skillet. Cook for approximately 4-5 minutes per side for medium-rare doneness, or adjust the time to your preferred level of doneness. Once cooked, remove the steak and let it rest for 5 minutes to retain its juices.
  5. Mix the Queso Rice: In a large mixing bowl, combine the cooked rice with shredded queso blanco, diced tomatoes, chopped cilantro, diced onions, sweet corn kernels, and sliced jalapeño if using. Stir gently to evenly distribute all ingredients.
  6. Slice and Serve: Thinly slice the rested steak against the grain to ensure tenderness. Arrange the sliced steak on top of the queso rice mixture. Serve with lime wedges for an added burst of freshness.

Notes

  • Marinating the steak for longer than 30 minutes can enhance flavor further.
  • You can substitute flank steak with skirt steak or sirloin for similar results.
  • Adjust the amount of jalapeño according to your heat preference, or omit if you prefer no spice.
  • For a creamier texture, melt the queso blanco into the rice while still warm.
  • Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.