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Loaded Steak Queso Rice Bowls with Crispy Onion Strings

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These loaded steak queso rice bowls feature juicy seared steak, creamy queso, fluffy rice, and crispy onion strings for the ultimate comfort food dinner. Perfect for busy weeknights, meal prep, or feeding a crowd, this customizable bowl is a guaranteed family favorite.

Ingredients

Scale
  • 1 pound steak (flank, sirloin, or ribeye), thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 2 cups uncooked white rice (jasmine or basmati)
  • 4 cups water or low-sodium chicken broth
  • 1/2 teaspoon salt
  • 1 tablespoon butter (optional)
  • 1 1/2 cups prepared queso dip (store-bought or homemade)
  • 1/2 cup milk (to thin, if needed)
  • 1/2 cup shredded pepper jack cheese
  • 1/4 teaspoon cumin (optional)
  • 1 large yellow onion, very thinly sliced
  • 1 cup all-purpose flour (or gluten-free blend)
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 3/4 cup buttermilk (or milk with a squeeze of lemon juice)
  • Vegetable oil, for frying
  • Fresh cilantro or parsley, chopped (optional)
  • Diced tomatoes or pico de gallo (optional)
  • Sliced jalapeños (optional)
  • Avocado slices or guacamole (optional)
  • Black beans or corn (optional)
  • Lime wedges (optional)

Instructions

  1. Rinse rice under cold water until the water runs clear.
  2. Combine rice, water or broth, and salt in a medium saucepan. Bring to a boil over high heat.
  3. Reduce heat to low, cover, and simmer for 15-18 minutes (white rice) or 35-40 minutes (brown rice), until fluffy and liquid is absorbed.
  4. Remove from heat, fluff with a fork, and stir in butter if using. Cover and keep warm.
  5. Slice onion as thinly as possible. Soak in buttermilk for 10 minutes.
  6. In another bowl, mix flour, salt, paprika, and black pepper.
  7. Heat 1 inch of oil in a deep frying pan to 350°F.
  8. Working in batches, toss soaked onions in flour mixture, shake off excess, and fry for 2-3 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt while hot.
  9. Pat steak dry and slice thinly against the grain. Toss with olive oil, salt, black pepper, smoked paprika, and garlic powder.
  10. Heat a large skillet over medium-high until just smoking. Add steak in a single layer and sear for 1-2 minutes per side. Transfer to a plate and tent with foil.
  11. In a small saucepan, warm queso over low heat. Stir in milk to thin if needed, shredded pepper jack, and cumin if using. Stir until smooth and creamy. Keep warm.
  12. To assemble, spoon rice into bowls, top with steak, drizzle with queso, pile on crispy onion strings, and add any desired toppings.
  13. Serve immediately.

Notes

For gluten-free, use a gluten-free flour blend for onion strings and check your queso. Fry onions in small batches for maximum crispiness. Prep toppings while rice cooks and fry onions last for best texture. Store components separately and assemble just before serving.

Nutrition

Keywords: steak rice bowl, queso rice bowl, crispy onion strings, weeknight dinner, Tex-Mex bowl, loaded rice bowl, family dinner, meal prep, comfort food

Find it online: https://hungermind.com/loaded-steak-queso-rice-bowls-recipe-easy-weeknight-dinner-with-crispy-onion-strings/