01 -
Rinse rice under cold running water until it runs clear to remove excess starch.
02 -
Heat olive oil in a pot over medium heat. Add rice and garlic powder, stirring to coat. Toast for 1-2 minutes before adding broth. Bring to a boil, cover, and reduce heat to simmer for 18-20 minutes until liquid is absorbed and rice is tender.
03 -
Dry steak with paper towels. Rub olive oil on both sides, then evenly distribute paprika, cumin, garlic powder, kosher salt, and black pepper.
04 -
Heat a skillet until very hot. Sear steak for 4-5 minutes on each side. Rest the steak on a board for 5-10 minutes before slicing.
05 -
Slice the rested steak against the grain to ensure tenderness.
06 -
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
07 -
Stir in whole milk and bring to a simmer. Gradually add grated cheeses, stirring until fully melted and smooth. Season with chili powder, cumin, salt, and pepper.
08 -
Spread rice on plates, top with steak slices, and drizzle queso sauce over. Garnish with fresh cilantro, lime wedges, avocado slices, and jalapeños if desired.