1. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the rice and toast for 2–3 minutes. Stir in broth (or water), garlic powder, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook for 15–18 minutes, or until the rice is fluffy and the liquid is absorbed. Remove from heat and set aside.

2. Rub the steak with paprika, cumin, garlic powder, salt, and black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook the steak for 4–5 minutes per side or until it reaches your desired doneness. Let the steak rest for 5 minutes before slicing it thinly against the grain.

3. In a saucepan over medium heat, melt the butter. Add the chopped garlic and cook for 30 seconds. Pour in the milk, then add the cumin, chili powder, salt, and pepper. Heat the mixture until it’s steaming (do not boil). Reduce the heat to low and slowly whisk in the cheddar and Monterey Jack cheeses until they’re melted and the sauce is smooth. Keep the queso sauce warm.

4. Fluff the cooked rice and divide it into bowls. Top the rice with the sliced steak and generously ladle the warm queso sauce over the top.