1. 1. Start by seasoning the flank or sirloin steak with the spice blend of paprika, cumin, garlic powder, salt, and pepper. Heat a skillet over medium-high heat and cook the steak for 3-5 minutes per side, depending on the thickness, until it reaches your desired level of doneness. Let the steak rest for 5 minutes before slicing it thinly against the grain.

2. 2. In a saucepan, heat olive oil over medium heat. Add the rice and garlic powder, stirring for 1-2 minutes to toast the grains. Then, pour in the broth or water and a pinch of salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, until the rice is tender and the liquid is absorbed.

3. 3. In a medium saucepan, melt the butter over medium heat. Add the chopped garlic and sauté for 1 minute, then stir in the milk, cumin, and chili powder. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring continuously until the sauce is smooth and creamy. Season with salt and pepper to taste.

4. 4. Fluff the cooked rice and spread it out on a serving dish. Generously pour the queso sauce over the rice, then top it with the sliced steak.

5. 5. Finish the dish by adding your desired garnishes, such as fresh cilantro, lime wedges, avocado slices, and sliced jalapeños. Serve the Steak Queso Rice immediately while it’s hot and bubbling.