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If you are on the lookout for a dish that combines bold flavors, satisfying textures, and convenience, look no further than Sizzling Steak & Queso Rice. This recipe has quickly become a favorite in many households, thanks to its hearty ingredients and the delightful fusion of ingredients that come together to create a memorable meal. Whether you are cooking for a family dinner or a quick weeknight meal, Sizzling Steak & Queso Rice delivers the kind of comfort food that brings everyone to the table and keeps them coming back for more.

Steak & Queso Rice

Discover the flavor-packed world of Sizzling Steak & Queso Rice, a delightful fusion that combines marinated flank steak, savory beef broth rice, and colorful vegetables topped with creamy queso. This one-pan meal is not only quick to prepare, taking under 30 minutes, but it also offers a perfect balance of textures and nutrients. Ideal for family dinners or busy weeknights, this dish guarantees comfort and satisfaction for everyone around the table. Get ready to impress with this easy and delicious recipe that brings homemade cooking right to your kitchen!
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Ingredients
  

1 lb flank steak, thinly sliced

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup long-grain rice

2 cups beef broth

1 cup diced tomatoes (canned or fresh)

1 cup queso blanco or cheese sauce

1 cup black beans, rinsed and drained

1 small red onion, diced

1 bell pepper (any color), diced

1 cup corn (canned or frozen)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Marinate the Steak: In a medium bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the thinly sliced flank steak and toss to coat. Let it marinate for about 30 minutes while you prepare the rice and veggies.

    Cook the Rice: In a saucepan, bring the beef broth to a boil. Add the long-grain rice and reduce to a simmer. Cover and cook for about 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and fluff with a fork.

      Sauté the Vegetables: In a large skillet, heat a little olive oil over medium heat. Add the diced red onion and bell pepper, and sauté for about 5 minutes until softened. Stir in the corn and black beans, cooking for another 2-3 minutes.

        Cook the Steak: Push the vegetables to one side of the skillet and add the marinated steak to the empty side. Cook for about 3-5 minutes, flipping occasionally until the steak is browned and cooked to your liking (medium rare is ideally 130°F to 135°F internally).

          Combine All Ingredients: Once the steak is cooked, mix it with the sautéed vegetables. Add the cooked rice and diced tomatoes to the skillet. Gently fold everything together until well combined. Pour in the queso cheese sauce and stir until everything is creamy and heated through.

            Serve: Remove from heat and garnish with fresh cilantro. Serve hot with lime wedges on the side for squeezing over the dish.

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4