Description
This dish features tender steak marinated to perfection, served over fluffy rice and topped with creamy queso, beans, and corn. It’s a delightful explosion of flavors and textures that everyone will enjoy.
Ingredients
Scale
- For the Steak:
- 1 pound flank steak or sirloin, trimmed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken or beef broth
- 1 tablespoon olive oil
- 1 teaspoon lime juice
- Salt to taste
- For the Queso:
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces cream cheese, softened
- 1 cup milk
- 1 cup diced tomatoes with green chilies (canned)
- 1 teaspoon taco seasoning
- 1 tablespoon jalapeños, finely diced (optional)
- For the Beans and Corn:
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- For Garnish:
- Fresh cilantro, chopped
- Sliced jalapeños
- Avocado, diced
- Sour cream
Instructions
- Prep the Steak: Start by trimming any excess fat from the steak. In a small bowl, mix olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this spice mixture all over the steak. Let it marinate for about 10 minutes while you prepare the other ingredients.
- Cook the Rice: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rice and toast for about 2-3 minutes, stirring frequently until it turns slightly golden. This step enhances the nutty flavor of the rice.
- Add Broth: Pour in the chicken or beef broth and add salt and lime juice. Bring to a boil, then reduce the heat to low. Cover and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork when done.
- Cook the Steak: While the rice is cooking, heat a grill pan or skillet over medium-high heat. Once hot, add the marinated steak. Cook for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Avoid overcrowding the pan; you want a good sear. Let the steak rest for 5 minutes before slicing.
- Prepare the Queso: In a medium saucepan over low heat, combine shredded cheddar cheese, cream cheese, milk, diced tomatoes with green chilies, and taco seasoning. Stir constantly until the cheese is melted and the mixture is smooth. Adjust heat as necessary to prevent burning.
- Mix in Beans and Corn: In a large mixing bowl, combine the drained black beans and corn. Sprinkle with cumin, chili powder, salt, and pepper. Stir well to combine. This adds a burst of flavor and texture to the dish.
- Combine Everything: In a large serving dish, layer the cooked rice, followed by the bean and corn mixture, and then slice the steak on top. Pour the warm queso over everything, allowing it to ooze into the layers below.
- Garnish and Serve: Top with fresh cilantro, sliced jalapeños, diced avocado, and a dollop of sour cream. Serve immediately while everything is still warm and gooey. Enjoy your Loaded Steak Queso Rice With Beans And Corn!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 10 g
- Protein: 40 g
- Cholesterol: 100 mg
Keywords: Allowing the steak to marinate for at least 10 minutes enhances its flavor significantly. Use a meat thermometer for perfect steak every time, aiming for 130°F for medium-rare or 145°F for medium.