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Imagine sitting down to a meal that tantalizes your taste buds, bursting with flavor and comfort in every bite. The Sizzling Steak & Queso Rice is that dish, seamlessly blending the robust, juicy flavors of flank steak with the creamy, cheesy goodness of queso-infused rice. This recipe is perfect for family dinners, gatherings with friends, or any occasion when you crave hearty, satisfying food. Not only is it easy to prepare, but it is also a delightful fusion of flavors that can appeal to a wide range of palates.

Steak & Queso Rice

Get ready to tantalize your taste buds with the Sizzling Steak & Queso Rice! This delicious recipe combines juicy flank steak with creamy queso-infused jasmine rice, making it the perfect dish for family dinners or gatherings with friends. Packed with protein, colorful vegetables, and a blend of spices, this meal offers both nourishment and comfort. It's easy to prepare and features a fusion of flavors that everyone will love. Try it and elevate your cooking skills today!
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Ingredients
  

1 lb flank steak, thinly sliced

1 cup uncooked jasmine rice

2 cups beef broth

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 cup frozen corn

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper, to taste

1 cup shredded queso blanco or Monterey Jack cheese

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Cook the Rice: In a medium saucepan, combine jasmine rice and beef broth. Bring to a boil, then reduce heat to low and cover. Cook for 15-18 minutes until rice is tender and liquid is absorbed. Fluff with a fork and set aside.

    Cook the Steak: In a large skillet, heat olive oil over medium-high heat. Season the sliced flank steak with salt, pepper, chili powder, and cumin. Add the steak to the hot skillet and sear for about 3-4 minutes on each side until browned and cooked to your desired level of doneness. Remove steak from the skillet and let rest for a few minutes before slicing into bite-sized pieces.

      Sauté the Vegetables: In the same skillet, add diced onion and red bell pepper. Sauté for about 3-4 minutes until softened. Add minced garlic and corn, cooking for an additional 2 minutes until the garlic is fragrant.

        Combine the Ingredients: Stir the cooked rice into the vegetable mixture, and then add the cooked steak back to the skillet. Mix everything together until well combined.

          Add the Cheese: Lower the heat and sprinkle shredded queso blanco or Monterey Jack cheese over the top. Cover the skillet with a lid and let the cheese melt for about 2-3 minutes.

            Serve: Once the cheese is melted, remove from heat and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4