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Welcome to the culinary adventure of creating a dish that is not only delicious but also a feast for the senses—Sizzling Steak & Queso Rice Delight. This vibrant and hearty meal combines perfectly seared flank steak, creamy queso blanco, and seasoned rice, resulting in a dish that is both satisfying and flavorful. Whether you’re preparing a weeknight dinner for your family or showcasing your cooking skills for friends, this recipe promises to impress with its rich textures and delightful flavors.

Steak & Queso Rice

Embark on a delicious culinary journey with Sizzling Steak & Queso Rice Delight. This vibrant dish features perfectly seared flank steak, creamy queso blanco, and seasoned long-grain rice, all coming together for a satisfying meal. Ideal for family dinners or entertaining friends, this recipe highlights balanced flavors and textures. Follow the step-by-step guide to create a flavorful combination that will have everyone coming back for seconds. Enjoy the rich details and tips that make this dish memorable!
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Ingredients
  

1 lb flank steak

1 cup long-grain white rice

2 cups beef broth

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 cup diced tomatoes (canned or fresh)

1 cup shredded queso blanco cheese (or any melting cheese)

1 cup black beans, drained and rinsed

1 red bell pepper, diced

1 jalapeño, diced (optional, for extra heat)

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Rice: In a medium saucepan, combine the long-grain rice and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked and tender.

    Cook the Steak: While the rice is cooking, season the flank steak with salt, pepper, cumin, and smoked paprika on both sides. In a large skillet, heat the olive oil over medium-high heat. Sear the steak for about 4-5 minutes on each side until a nice crust forms and the steak reaches your desired doneness (medium rare is ideal). Remove from heat and let it rest for at least 5 minutes before slicing thinly against the grain.

      Sauté Vegetables: In the same skillet (do not wipe out the pan), add the diced onion, garlic, red bell pepper, and jalapeño (if using). Sauté for about 5 minutes until the vegetables are softened.

        Combine Ingredients: Add the diced tomatoes and black beans to the skillet, stirring to combine. Cook for an additional 2-3 minutes to heat through.

          Create the Queso Layer: Lower the heat and sprinkle the shredded queso blanco over the vegetable and bean mixture. Let it melt gently, stirring occasionally until creamy.

            Mix Everything Together: Once the rice is done, fluff it with a fork, then add it to the skillet with the melted queso, beans, and vegetables. Gently combine everything together while the cheese is still melty.

              Serve: Plate the cheesy rice mixture and top it with the sliced steak. Garnish with fresh cilantro and serve with lime wedges on the side for an added burst of flavor.

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings