Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season 1 pound of sirloin steak with 1 tablespoon of chili powder, 1 teaspoon of garlic powder, salt, and pepper. Sear the steak for 4-5 minutes on each side until browned and cooked through to your desired doneness. Remove from heat and let it rest for a few minutes before slicing.

In a large mixing bowl, combine 3 cups of cooked white rice, 1 can of diced tomatoes (drained), 1 can of black beans (rinsed), 1 cup of frozen corn, 1 diced bell pepper, and ½ cup of diced red onion. Gently stir the mixture until all ingredients are well incorporated.

Pour in 1 cup of queso blanco cheese sauce into the rice mixture. Using a spatula, fold the cheese sauce into the rice and vegetable mix until everything is evenly coated and creamy.

Once the steak has rested, slice it into bite-sized pieces. Add the steak pieces to the cheesy rice mixture, gently folding them in to combine without breaking the rice.

Spoon the Steak Queso Rice into bowls and garnish with fresh cilantro if desired. Serve immediately while hot, and consider offering optional toppings like sliced avocado or lime wedges.