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Loaded Steak Queso Rice Bowl Recipe: Easy Homemade Dinner with Roasted Veggies

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This comforting rice bowl features juicy seared steak, creamy homemade queso, and roasted veggies layered over fluffy rice. It’s a quick, crowd-pleasing dinner that’s easy to customize and perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 8 oz sirloin or skirt steak, cut into bite-sized strips
  • 1 tsp olive oil (for steak)
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp salt (for steak)
  • 1/4 tsp black pepper
  • 1 cup long grain white rice (or brown rice)
  • 2 cups water or low-sodium chicken broth
  • Pinch of salt (for rice)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small red onion, sliced
  • 1 zucchini, chopped into half-moons
  • 1 tbsp olive oil (for veggies)
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp salt (for veggies)
  • 1 cup shredded Mexican blend cheese
  • 1/3 cup whole milk (or half-and-half)
  • 1 tbsp cream cheese
  • 1/4 cup diced tomatoes with green chilies (like Rotel)
  • Pinch of smoked paprika (for queso)
  • Optional: 1 small jalapeño, finely diced
  • Fresh cilantro, chopped (for topping)
  • Green onions, sliced (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Avocado, diced (for topping)
  • Lime wedges (for serving)

Instructions

  1. Rinse rice until water runs clear. Add to a medium saucepan with water or broth and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes (white rice) or 35-40 minutes (brown rice) until fluffy. Remove from heat and let stand, covered, for 5 minutes.
  2. Preheat oven to 425°F. Toss bell peppers, onion, and zucchini with olive oil, cumin, chili powder, and salt. Spread on a baking sheet and roast for 18-20 minutes, stirring halfway, until tender and lightly charred.
  3. Pat steak strips dry. Toss with olive oil, smoked paprika, garlic powder, salt, and black pepper. Heat a large skillet or grill pan over medium-high. Sear steak strips for 2-3 minutes per side until browned and cooked to your liking. Transfer to a plate and let rest for 5 minutes.
  4. In a small saucepan, combine shredded cheese, milk, cream cheese, diced tomatoes with green chilies, and smoked paprika. Heat over low, stirring constantly, until melted and smooth (about 4-6 minutes). Add jalapeño if desired. If queso is too thick, stir in a splash more milk.
  5. Fluff rice with a fork and divide among bowls. Top each with roasted veggies, steak strips, and generous ladles of queso. Add toppings: cilantro, green onions, sour cream, avocado, and lime wedges.
  6. Serve immediately while warm and gooey. Leftovers can be reheated gently.

Notes

Pat steak dry for best sear. Cut veggies evenly for even roasting. Stir queso constantly over low heat to prevent burning. Fluff rice with a fork for light texture. Customize with different proteins or veggies. Leftovers reheat well; store components separately for best results.

Nutrition

Keywords: steak rice bowl, queso rice bowl, loaded rice bowl, roasted veggies, easy dinner, comfort food, homemade queso, weeknight meal, gluten-free, Tex-Mex

Find it online: https://blixfood.com/loaded-steak-queso-rice-bowl-recipe-easy-homemade-dinner-with-roasted-veggies/