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- 1 cup uncooked jasmine rice - 2 cups beef broth - 1 pound flank steak, thinly sliced - 1 cup queso dip - 1 cup cherry tomatoes, halved - 1 cup corn - 1 ripe avocado, diced - Fresh cilantro leaves for garnish - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon ground cumin - Salt and freshly cracked black pepper - Lime wedges - Additional toppings When making Queso Rice with Steak Strips, start with high-quality jasmine rice. This rice gives a soft and fluffy texture. Using beef broth instead of water adds depth. For the protein, flank steak works best. Thinly sliced, it absorbs flavors well. Next, the queso dip is essential. It brings creamy richness and ties everything together. For added freshness, include cherry tomatoes and corn. These add color and a slight sweetness. Top with avocado for creaminess and cilantro for brightness. Now, let’s not forget the spices. Smoked paprika gives a nice smokiness, while garlic powder adds aroma. Cumin gives warmth and earthiness. Finally, salt and pepper boost the flavors. For serving, lime wedges are a must. They add a tangy kick that brightens each bite. Feel free to add other toppings like sour cream or hot sauce for extra zest. {{ingredient_image_2}} - Rinsing the rice: Start by rinsing 1 cup of uncooked jasmine rice under cold water. This helps wash away extra starch and keeps your rice fluffy. You want the water to run clear. - Combining with beef broth: In a medium saucepan, mix the rinsed rice with 2 cups of beef broth. This gives the rice a rich flavor as it cooks. - Cooking process and fluffing: Bring the mixture to a boil. Then, lower the heat, cover the pot, and let it simmer for 15-20 minutes. Once done, fluff the rice with a fork. Set it aside while you prepare the steak and veggies. - Seasoning techniques: Take 1 pound of flank steak, thinly sliced against the grain. In a bowl, drizzle 1 tablespoon of extra virgin olive oil over the steak. Sprinkle with 1 teaspoon of smoked paprika, garlic powder, cumin, and a pinch of salt and pepper. Toss to coat the meat evenly. - Cooking methods and timings: Heat a large skillet over medium-high heat. Add the seasoned steak strips and cook for about 3-4 minutes. Flip halfway through to get a nice brown color. - Desired doneness: Cook until the steak reaches your preferred doneness. Remember, flank steak is best when not overcooked. Remove it from the skillet and set aside. - Techniques for sautéing: In the same skillet, add 1 cup of corn and 1 cup of halved cherry tomatoes. Sauté for about 2-3 minutes. Stir occasionally to prevent burning. - Flavor enhancement tips: Season the veggies with a pinch of salt and freshly cracked black pepper. This brings out their natural sweetness and adds extra flavor. To make the best rice, use a 1:2 ratio of rice to broth. Rinsing the jasmine rice removes extra starch, making it fluffy. Once you boil the broth, lower the heat and cover it. Cook for 15-20 minutes until soft. You can also try brown rice for a nuttier taste, but adjust the cooking time to about 40 minutes. Marinating the flank steak can add great depth. You can use lime juice, soy sauce, or even hot sauce for a kick. Let it sit for at least 30 minutes. When cooking, use a hot skillet to get a good sear. This keeps the juices inside and adds a nice crust. To incorporate queso smoothly, warm it slightly before adding. This helps it blend easily with the rice and steak. You can also mix different cheeses like cheddar or pepper jack for added flavor. Adjust the types based on your taste. Pro Tips Rinse the Rice: Rinsing jasmine rice before cooking removes excess starch, preventing it from becoming gummy and ensuring a fluffy texture. Let the Steak Rest: After cooking, allow the steak to rest for a few minutes. This helps the juices redistribute, making each bite more tender and flavorful. Customize the Toppings: Feel free to add your favorite toppings such as jalapeños, sour cream, or additional veggies for extra flavor and texture. Use Fresh Ingredients: Whenever possible, use fresh corn and ripe avocados. They add more vibrant flavors and better texture to your dish. {{image_4}} You can switch up proteins in this dish for variety. Chicken or shrimp work great. Chicken thighs add juiciness, while shrimp cooks fast and tastes fresh. For a vegetarian twist, use black beans or grilled veggies. These options still pack flavor and keep the meal hearty. To enhance the taste, try adding spices like chili powder or cayenne for heat. You can also mix different cheeses into your queso. Pepper jack cheese brings a nice kick, while cheddar adds richness. Experimenting with flavors makes each bowl unique. You can serve this dish in many ways. Create burrito bowls with extra toppings like salsa or sour cream. If you prefer, wrap the mixture in tortillas for tacos. This dish adapts easily, making it fun for gatherings or weeknight dinners. To keep your queso rice with steak strips fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. This helps maintain its flavor and texture. Leftovers can last in the fridge for three to four days. If you want to save it longer, consider freezing it. For freezing, let the dish cool completely. Then, portion it into freezer-safe bags or containers. Be sure to remove as much air as possible. Frozen leftovers can stay good for up to three months. When you’re ready to eat, just thaw in the fridge overnight before reheating. When reheating, the best method is using the stovetop. Add a splash of water or broth to help with moisture. Heat it over medium heat, stirring often. This keeps the rice fluffy and prevents it from sticking. If you use a microwave, cover the dish with a damp paper towel. This will keep moisture in and help avoid soggy rice. Heat in short intervals, stirring in between. For the queso dip, check the label if you bought it. Store any leftover queso in the fridge and use it within a week. If you made it from scratch, it should also last about a week in an airtight container. Always look for signs of spoilage before using. As for fresh produce, use cherry tomatoes and avocado within a few days. Keep them in the fridge to make them last longer. Corn can last a week in the fridge if stored properly. If frozen, corn can be used for up to a year. You can use sirloin, skirt steak, or even chicken. Sirloin is tender and has good flavor. Skirt steak cooks quickly and is also tasty. For chicken, use boneless breast or thighs. Cut them into thin strips for quick cooking. Cook them the same way as flank steak. This keeps your dish juicy and full of flavor. Yes, you can prepare this dish ahead. Cook the rice and steak, then store them separately. Place them in airtight containers in the fridge. They stay fresh for about 3 to 4 days. When ready to eat, just reheat and combine. This makes for easy meals throughout the week. Absolutely! You can swap the steak for mushrooms or tofu. Use portobello mushrooms for a meaty feel. Firm tofu is great too; just marinate it for flavor. You can also add more veggies like bell peppers or zucchini. These swaps create a delicious, filling dish without meat. This blog covers how to make a flavorful dish using simple ingredients and spices. You learned about key steps from cooking the rice to preparing the steak and sautéing vegetables. I shared tips for perfecting the rice and enhancing the steak's flavor. You can customize the recipe or store leftovers with ease. Enjoy experimenting with variations for a meal that suits your taste. Cooking can be fun and creative!

Sizzling Queso Rice Bowls with Steak Strips

A delicious and hearty rice bowl topped with seasoned steak strips, sautéed vegetables, and creamy queso dip.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 cup uncooked jasmine rice
  • 2 cups beef broth
  • 1 tablespoon extra virgin olive oil
  • 1 pound flank steak, thinly sliced against the grain
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • to taste Salt and freshly cracked black pepper
  • 1 cup queso dip
  • 1 cup cherry tomatoes, halved
  • 1 cup corn
  • 1 ripe avocado, diced
  • for garnish Fresh cilantro leaves
  • for serving Lime wedges

Instructions
 

  • Start by rinsing the jasmine rice under cold running water until the water is clear. In a medium-sized saucepan, combine the rinsed rice with beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until tender. Fluff with a fork and set aside.
  • Transfer the thinly sliced flank steak into a large mixing bowl. Drizzle with olive oil, sprinkle with smoked paprika, garlic powder, cumin, and a pinch of salt and pepper. Toss to coat evenly.
  • Heat a large skillet over medium-high heat and add the seasoned steak strips. Sear for about 3-4 minutes, flipping halfway through, until browned and cooked to your liking. Remove from skillet and set aside.
  • In the same skillet, add corn and halved cherry tomatoes. Sauté for 2-3 minutes until warmed through and slightly charred. Season with salt and pepper.
  • In a large mixing bowl, combine the cooked rice, sautéed vegetables, and cooked steak strips. Drizzle with queso dip and gently toss until well combined.
  • Divide the mixture among serving bowls. Top with diced avocado and garnish with fresh cilantro. Serve with lime wedges.

Notes

Feel free to customize with your favorite toppings.
Keyword easy, queso, rice bowl, sizzling, steak