Rinse 1 cup of white rice under cold water until clear. In a saucepan, combine the rice and 2 cups of beef broth. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until tender.

While rice cooks, cut 1 pound of sirloin steak into bite-sized pieces. Mix 1 teaspoon each of garlic powder, onion powder, and paprika, plus salt and pepper. Rub mixture over steak pieces.

In a skillet, heat 2 tablespoons of olive oil over medium-high heat for 1-2 minutes until shimmering.

Add seasoned steak in a single layer. Sear for 4-5 minutes on one side. Flip and cook for another 4-5 minutes until desired doneness. Remove and set aside.

Reduce skillet heat to low and add 1 cup of queso dip. Stir gently and heat for 2-3 minutes until melted and creamy.

Once rice is cooked, fluff it and transfer into the skillet with queso and steak. Mix thoroughly and cook on low for an additional 2-3 minutes.

Taste and adjust seasoning with salt, pepper, or other spices as desired before serving.

Remove from heat and garnish with cilantro and jalapeños if desired. Serve hot.