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A flavorful cooked steak queso rice dish, ready to be served.

Spicy Steak Queso Rice with Black Beans

This recipe combines thinly sliced steak seasoned with chili powder, cumin, and cayenne pepper, seared to perfection, and then folded into creamy, cheesy rice with black beans and Rotel tomatoes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 550 kcal

Equipment

  • medium bowl
  • large skillet or Dutch oven

Ingredients
  

Main Ingredients

  • 2 tablespoons olive oil
  • 1 pound flank steak thinly sliced against the grain
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper optional, for spice
  • Salt and freshly ground black pepper to taste
  • 1 small onion finely diced
  • 1 red bell pepper finely diced
  • 2 cloves garlic minced
  • 1 cup uncooked long-grain white rice rinsed
  • 2 cups chicken broth
  • 1/2 cup water
  • 1 can (10-ounce) Rotel diced tomatoes with green chilies undrained
  • 1 can (15 ounces) black beans rinsed and drained
  • 1/2 cup heavy cream
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro for garnish
  • Optional: Jalapeño slices, sour cream, or avocado for serving

Instructions
 

Preparation

  • Toss the thinly sliced steak with olive oil, chili powder, cumin, garlic powder, cayenne pepper, salt, and pepper in a medium bowl until well coated.
  • Heat a large skillet or Dutch oven over medium-high heat. Sear the seasoned steak in batches for 2-3 minutes per side until browned and cooked; then remove and set aside.
  • Reduce heat to medium, add diced onion and bell pepper to the skillet, and cook for 5-7 minutes until softened; stir in minced garlic and cook for another minute.
  • Add rinsed rice to the skillet, coating it with the aromatics. Pour in chicken broth, water, undrained Rotel, and rinsed black beans, then bring to a boil; reduce heat, cover, and simmer for 15-20 minutes until liquid is absorbed and rice is tender.
  • Once the rice is cooked, stir in the heavy cream and shredded cheese until the cheese is completely melted and creamy.
  • Gently fold the seared steak back into the queso rice. Garnish with fresh cilantro and serve immediately with optional toppings like jalapeños, sour cream, or avocado.

Notes

For extra heat, add more cayenne pepper or a pinch of red pepper flakes to the steak seasoning. Ensure the rice is fully cooked and has absorbed all the liquid before adding the cream and cheese for the best texture.