In a large bowl, combine the olive oil, chili powder, cumin, garlic powder, salt, pepper, and lime juice. Add the steak strips, ensuring they are well-coated with the marinade. Cover and let it marinate in the refrigerator for at least 30 minutes or up to 2 hours for enhanced flavor.

Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and chicken broth, and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the rice is fully cooked.

In a separate pot, add the cooked rice along with the shredded cheddar cheese, diced tomatoes, black beans, chopped green onions, garlic powder, onion powder, salt, and pepper. Stir well over low heat until the cheese is melted and the mixture is well combined. Adjust seasoning if necessary.

While the rice is cooking, heat a grill pan or skillet over medium-high heat. Remove the marinated steak from the refrigerator and cook for 3-5 minutes on each side or until it reaches your desired doneness. Allow it to rest for a few minutes before slicing into bite-sized pieces.

On a plate, serve a generous portion of the queso rice, topped with sliced steak.

Finish off with a sprinkle of fresh cilantro, additional shredded cheese, and lime wedges for an extra burst of flavor.

Enjoy this delightful dish with your favorite Tex-Mex sides like guacamole, salsa, or tortilla chips.