Marinate the steak

• Slice the steak into strips and coat with olive oil.
• Season with salt, pepper, adobo, chili powder, garlic powder, onion powder, paprika, cumin and dried oregano.
• Set aside to marinate while preparing the rice.

Blend the tomato mixture

• Blend the tomato, onion, garlic and water until smooth.

Toast the rice

• Add chopped onion to a medium-heat pan and cook until translucent.
• Add the washed rice and toast it.
• Season with chicken bouillon, tomato bouillon, sazon and white pepper.

Cook the Mexican rice

• Pour in the tomato blend and combine well.
• Add enough water to cover the rice and bring to a boil.
• Add the jalapeño, lower the heat, cover with a lid and cook for 25 minutes.

Steam the rice

• Fluff the rice and let it steam off the heat.

Sear the steak

• Sear the steak on each side until a crust forms.
• Remove from the pan.

Cook the fajita vegetables

• Add the sliced onions and peppers to the pan and cook until translucent.
• Add the garlic and the chopped steak and combine.

Make the queso

• Add oil and flour to a low-heat pan to create a roux.
• Pour in the evaporated milk and bring to a simmer.
• Add the shredded Monterey Jack cheese, green chiles and jalapeño peppers, then season with salt and pepper.

Serve

• Serve the steak fajitas over the Mexican rice with the queso on the side.