In a large skillet over medium-high heat, brown the ground beef with the chopped onion. Season with salt, pepper, cayenne, cumin, cilantro, and chili powder until fully cooked; drain excess grease.

Push the beef mixture to the edges of the skillet. Add olive oil to the center and stir in rinsed jasmine rice. Toast for a couple of minutes until slightly golden.

Mix in the tomato sauce, minced garlic, and beef broth. Bring the mixture to a quick boil.

Cover the skillet, reduce heat to medium-low, and let it simmer for about 20 minutes, until the rice is tender.

Once cooked, fluff the rice with a fork and drizzle the warmed white queso cheese over the top.

Garnish with fresh cilantro and serve as-is or wrap in tortillas with pico de gallo.