In a large skillet over medium-high heat, add the ground beef. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.

Add the diced onion and bell pepper to the skillet. Sauté for another 4-5 minutes, until the vegetables are tender.

Stir in the chili powder, cumin, garlic powder, salt, and pepper. Mix well to combine and let the spices cook for about 1 minute.

Pour in the uncooked rice, beef broth, and diced tomatoes with green chilies. Stir to combine all ingredients.

Raise the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes, or until the rice is fully cooked and has absorbed the liquid.

Once the rice is cooked, stir in the shredded queso cheese until it melts and becomes creamy.

Remove from heat. Garnish with chopped cilantro if desired. Serve hot and enjoy!