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Rinse the rice under cold water until the water runs clear. This helps remove excess starch.
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In a medium saucepan, combine the rice and water. Bring to a boil over medium-high heat.
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Reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the rice is tender and the water is absorbed.
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While the rice is cooking, heat the olive oil in a large skillet over medium-high heat.
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Season the steak strips with garlic powder, onion powder, salt, and pepper.
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Add the steak to the skillet in a single layer. Cook for about 3-4 minutes per side, or until the steak is browned and cooked to your desired level of doneness.
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Remove the steak from the skillet and set aside.
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In the same skillet, reduce the heat to medium and add the cheddar cheese, cream cheese, and milk. Stir until the cheeses are melted and the mixture is smooth.
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Stir in the diced tomatoes with green chilies and continue to cook for another 2-3 minutes.
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Once the rice is cooked, fluff it with a fork and stir it into the cheese mixture until well combined.
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Add the steak strips back to the skillet, gently folding them into the creamy queso rice.
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Garnish with chopped cilantro and serve with lime wedges on the side.
