Season the steak

• Slice the steak into thin pieces.
• Add the steak to a bowl with olive oil.
• Season with salt, pepper, cumin, dried cilantro, garlic powder, onion powder and chili powder.
• Stir until the steak is well coated in seasoning and oil, then set aside.

Toast the rice

• Rinse the jasmine rice.
• Add the rice to a skillet over medium-high heat with olive oil.
• Stir the rice around the skillet, letting it toast for 4 to 5 minutes.
• Add the chopped onion and tomato bouillon and stir well.

Cook the rice

• Add the chicken broth and stir well.
• Let cook until it starts bubbling.
• Once the whole skillet is bubbling, cover with a lid, lower the heat to medium low and cook until the rice is tender.

Cook the steak

• Heat a skillet over medium-high heat.
• Cook the steak until cooked to your liking, about 10 minutes.
• Remove from the heat.

Assemble and serve

• Top the cooked rice with the steak.
• Pour the white queso over the skillet of steak and rice.
• Top with fresh cilantro.
• Serve as is or inside flour tortillas.