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Brown 1 lb of ground beef with a chopped onion in a skillet over medium-high heat.
Season with salt, pepper, cayenne, cumin, dried cilantro, black pepper, and chili powder.
Let that cook until the beef is cooked through and drain any extra grease.
Move the ground beef to the edges of the skillet and pour about 1 tbsp of olive oil into the skillet.
Add uncooked, rinsed Jasmine rice and stir the rice around for a couple of minutes.
Add the can of tomato sauce, minced garlic, and beef broth.
Stir well and be sure to bring the whole skillet to a quick boil.
Once the skillet is bubbling, cover with a lid and cook on medium-low heat for about 20 minutes or until the rice is cooked.
Once the rice is cooked use a fork to fluff it up, turn off the heat, and let sit covered for about 5 minutes.
Microwave queso and pour some over the beef and rice.
Top with fresh cilantro.
Serve as is or in tortillas with fresh pico de gallo.