Description
A hearty Tex-Mex bowl featuring cumin-spiced steak, creamy homemade queso, and fluffy long-grain rice. Perfect for a comforting meal in under an hour.
Ingredients
- 1 ½ lb flank steak or sirloin steak
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ tsp ground cumin
- ½ tsp chili powder
- Salt and pepper, to taste
- 1 cup long-grain white rice
- 2 cups chicken or beef broth
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 avocado, sliced (optional)
- 1 jalapeño, thinly sliced (optional)
- 2 tbsp chopped fresh cilantro (optional)
- Lime wedges (optional)
Instructions
- Pat the steak dry, rub it with olive oil, paprika, cumin, garlic powder, salt, and pepper. Let it rest while preparing the rice and queso.
- Rinse the rice until the water runs clear. Heat olive oil in a pot, toast the rice with garlic powder for 1–2 minutes, then add broth. Bring to a boil, reduce to low, cover, and simmer for 18–20 minutes.
- Heat a skillet over medium-high. Sear the steak for 4–5 minutes per side. Let it rest for 5–10 minutes, then slice thinly against the grain.
- In the same skillet, melt butter and sauté garlic until fragrant. Add milk and bring to a low simmer. Stir in cheeses until smooth, then season with cumin, chili powder, salt, and pepper.
- Spoon rice into bowls, top with steak slices, pour queso over, and garnish with avocado, jalapeño, cilantro, and lime juice if desired.
Notes
- Swap steak for chicken, shrimp, or black beans for variation.
- Use vegetable broth for a vegetarian version.
- Store components separately and reheat gently.
- Make queso fresh for best texture and flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 3g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 110mg
