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Welcome to the world of Sizzling Steak & Queso Rice, a dish that beautifully melds savory steak with vibrant, flavorful rice and a rich, creamy queso sauce. This culinary delight is more than just a meal; it's an experience that transports your taste buds straight to a bustling fiesta. The juxtaposition of the juicy steak against the backdrop of colorful rice and a luscious cheese sauce creates a symphony of flavors that is both comforting and satisfying.

Steak & Queso Rice

Discover the vibrant flavors of Sizzling Steak & Queso Rice, a dish that combines juicy flank steak with aromatic rice and a creamy queso sauce. Perfect for any occasion, this meal is a hit at dinner parties and family gatherings alike. With essential spices, tender black beans, and your choice of rice, each bite delivers a delightful blend of comfort and satisfaction. Join the culinary fiesta and elevate your cooking with this delicious recipe that’s sure to impress!
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Ingredients
  

For the Steak:

1 lb flank steak

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon dried oregano

Salt and pepper, to taste

For the Rice:

1 cup long-grain rice (e.g., Jasmine or Basmati)

2 cups chicken broth or beef broth

1 medium onion, diced

1 red bell pepper, diced

1 can (15 oz) black beans, drained and rinsed

1 teaspoon chili powder

Salt and pepper, to taste

For the Queso Sauce:

1 cup shredded cheddar cheese

½ cup cream cheese, softened

½ cup milk (or more for desired consistency)

1 can (10 oz) diced tomatoes with green chilies (like Rotel)

1 teaspoon garlic powder

½ teaspoon onion powder

Fresh cilantro, chopped (for garnish)

Instructions
 

Marinate the Steak:

    - In a small bowl, mix olive oil, minced garlic, smoked paprika, cumin, oregano, salt, and pepper. Rub the mixture all over the flank steak. Let it marinate for at least 30 minutes (or up to overnight in the fridge for better flavor).

      Cook the Rice:

        - In a medium saucepan, heat a little oil over medium heat. Add the diced onion and red bell pepper, cooking until they soften, about 5 minutes.

          - Add the rice and toast it for 2-3 minutes, stirring frequently. Then add the chicken broth, black beans, chili powder, salt, and pepper. Bring it to a boil.

            - Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until the rice is cooked through and has absorbed the liquid. Remove from heat and set aside.

              Make the Queso Sauce:

                - In a medium saucepan over low heat, combine the cheddar cheese, cream cheese, and milk. Stir until melted and smooth.

                  - Add the diced tomatoes with green chilies, garlic powder, and onion powder. Mix well and keep warm on low heat, stirring occasionally.

                    Cook the Steak:

                      - Preheat a grill or cast-iron skillet over high heat. Grill the marinated flank steak for about 4-5 minutes per side, or until it reaches your desired level of doneness (130°F for medium-rare). Remove from heat and let the steak rest for 5 minutes before slicing against the grain.

                        Assemble the Dish:

                          - Fluff the cooked rice with a fork and divide it among serving plates. Top with the sliced steak and drizzle generously with queso sauce. Garnish with fresh cilantro if desired.

                            Serve and Enjoy:

                              - Enjoy this flavorful dish warm, and feel free to add extra toppings like avocado, jalapeños, or sour cream according to your taste!

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