Creating Creamy Queso Rice with Juicy Steak Strips is a breeze when you follow these easy steps:

1. Prepare the Rice: Rinse the uncooked rice under cold water until the water runs clear. This step removes excess starch.

2. Cook the Rice: In a medium saucepan, bring the chicken or beef broth to a boil. Add the rinsed rice, cover, and reduce the heat to low. Cook for about 18-20 minutes or until all the liquid is absorbed.

3. Sauté the Steak: While the rice is cooking, heat olive oil in a large skillet over medium-high heat. Season the sliced flank steak with salt, pepper, chili powder, and cumin.

4. Brown the Steak: Once the oil is hot, add the seasoned steak strips. Sauté for about 3-4 minutes until the steak is browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.

5. Sauté the Vegetables: In the same skillet, add diced onion and minced garlic. Sauté for about 2-3 minutes, or until the onions are translucent.

6. Combine Ingredients: Lower the heat, and add the cooked rice to the skillet with the sautéed onions and garlic. Stir to combine, ensuring the flavors meld together.

7. Add Cheese: Sprinkle the shredded queso blanco cheese over the rice mixture. Stir continuously until the cheese melts and becomes creamy.

8. Return the Steak: Add the cooked steak strips back into the skillet. Mix everything well to ensure the steak is coated in the creamy cheese goodness.

9. Taste and Adjust: Give everything a quick taste. Adjust seasoning with additional salt or pepper if needed.

10. Garnish and Serve: Remove from heat and garnish with freshly chopped cilantro. Optionally, serve with lime wedges on the side for a zesty kick.