In a large skillet add 1 cup of rice and 3 tbsp of oil. Cook over a medium heat, stirring occasionally until the rice gets slightly brown. Once lightly brown and toasty add the onions and garlic and stir around on a medium to low heat for 1-2 minutes.

Add the chicken broth and tomato sauce and stir until combined, bring to a boil and let boil for 2 minutes while stirring occasionally. Place the lid on and turn the heat to low and simmer for 20 minutes. While the rice is cooking begin cooking the steak.

Add the butter to another large skillet along with the cut up steak and seasonings at a medium to high heat, stir to combine the seasonings and butter. Once the steak is cooked to your liking remove from the skillet.

When the 20 minutes for the rice is done cooking, turn the heat off and let sit for another 10 minutes. Do not uncover for those 10 minutes.

Once done fluff the rice and add it to a plate, add the steak on top, drizzle the warm queso on top and top with chopped parsley or cilantro if you’d like. Enjoy!