Rinse the rice: Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear.

Cook the Rice: In a medium saucepan, combine the rinsed rice, chicken broth, butter, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.

Fluff and Rest: Remove from heat and let the rice stand, covered, for 5-10 minutes. Fluff with a fork before serving.

Prep the Steak: Pat the steak pieces dry with paper towels. Toss the steak with chili powder, cumin, smoked paprika, salt, and pepper.

Sear the Steak: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the steak in a single layer (don't overcrowd the pan – sear in batches if necessary). Sear for 2-3 minutes per side, or until nicely browned and cooked to your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F.

Sauté Aromatics: Remove the steak from the skillet and set aside. Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!

Melt the Cheese: In a medium saucepan or a double boiler, combine the Velveeta cheese, Monterey Jack cheese, and diced tomatoes and green chilies.

Add Milk for Creaminess: Heat over low heat, stirring constantly, until the cheese is melted and smooth. If the queso is too thick, add milk, one tablespoon at a time, until you reach your desired consistency.

Spice it Up (Optional): If you like a little heat, stir in the chopped jalapeño.

Combine Everything: Gently stir the seared steak into the creamy queso.

Serve: Spoon the rice into bowls and top with the steak and queso mixture.

Garnish: Garnish with your favorite toppings, such as fresh cilantro, sour cream, green onions, avocado, and a squeeze of lime juice.

Enjoy! Dig in and savor every bite!