Before anything else, get all of your ingredients prepped and ready to go.

Slice your chuck eye steak into strips, toss the steak in olive oil and the fajita seasoning, mixing well.

Set the steak aside to marinate for at least 30 minutes.

Chop your onion for the rice, slice your bell peppers and red onion for the fajitas, chop your garlic and get your tomato blend ingredients ready.

Add the tomato, onion and garlic to a blender with a small amount of water, blend until smooth and set aside.

Wash your long grain parboiled rice thoroughly under cold water until the water runs clear, then spread it out and allow it to dry completely.

Add a little oil to a medium heat pan and go in with the chopped onion. Cook until translucent.

Once the onion is ready, add in the dry rice and begin toasting it, stirring frequently.

Toast on medium heat until the rice turns a light golden color.

Season the rice with the chicken bouillon, tomato bouillon, sazon and white pepper and stir everything together.

Add in the tomato blend and allow it to cook and combine with the rice for a minute or two.

Pour in the water and stir everything together. Bring the rice up to a rolling boil.

While it is coming to a boil, take your jalapeño and give it a vertical slit down the middle.

Once boiling, add the jalapeño, lower the heat to the lowest setting, cover with a lid and cook for 25 minutes.

After 25 minutes, remove the lid, take the jalapeño out and fluff the rice with a fork.

Heat a skillet over medium high heat and sear the marinated steak strips on each side until you get a solid golden crust.

Remove the steak from the pan and set it aside.

Add the sliced bell peppers and red onion to the same pan and cook until they are translucent and softened.

Add in the chopped garlic and cook until fragrant.

Add the cooked steak back into the pan and combine everything together well.

In a separate pan over low heat, add the oil and flour and whisk them together to form a roux.

Once the roux has some color, pour in the evaporated milk and whisk continuously.

Add in the shredded Monterey Jack cheese and stir until it is fully melted and smooth.

Go in with the chopped green chiles and jalapeño and stir to combine.

Plate the Mexican rice, top it with the steak fajitas and serve the queso on the side.