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–+ servings

Steak Queso Rice Bowl

A comforting and cheesy rice bowl topped with seasoned beef and veggies—perfect for busy nights and family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb beef steak, diced Use any cut you have on hand; ribeye is preferred.
  • 1 cup rice, uncooked Long grain is preferred; leftover rice works too.
  • 1 cup queso (cheese sauce) Go for quality like Velveeta for best melting.
  • 1/2 medium onion, diced Yellow onions are recommended.
  • 2 cloves garlic, minced Add more for extra flavor.
  • 1 medium bell pepper, diced Red for sweetness, green is fine too.
  • to taste salt and pepper Add liberally for more flavor.
  • optional fresh cilantro for garnish Use only if kids are okay with it.

Method
 

Preparation
  1. Cook the rice in a pot with two cups of water. Bring it to a simmer, then cover and reduce heat for about 18 minutes.
  2. Heat olive oil in a skillet over medium heat. Sauté the diced onion for 3 to 5 minutes, then add the minced garlic.
  3. Add the diced steak to the skillet, season with salt and pepper, and cook for 5-7 minutes until barely cooked through.
  4. Stir in the diced bell pepper and queso until everything is well-coated and bubbly.
  5. Fluff the cooked rice with a fork and portion it into bowls. Top with the cheesy steak mixture and garnish with cilantro, if using.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 50gProtein: 35gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g

Notes

Serve in big white bowls for a happy food experience. Leftovers taste even better the next day. If you burn the bottom, add a splash of water and scrape gently. Substitute queso with cream cheese in a pinch if needed.
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