Cook the rice according to package instructions. Set aside to keep warm.

In a large skillet over medium-high heat, add a splash of oil. Once hot, add the steak pieces, seasoned with salt and pepper. Sear for about 5-7 minutes until browned.

Add diced onion and chopped bell pepper to the skillet, cooking for an additional 3-4 minutes until tender.

Stir in minced garlic, chili powder, and cumin, cooking for another 1-2 minutes.

Pour in the queso cheese dip, mixing well and simmering for 3-5 minutes until heated through and cheese is melted.

Add the cooked rice to the skillet, mixing well to combine all ingredients. Adjust seasoning as needed.

Garnish with fresh cilantro or green onions before serving.