Heat a large skillet over medium-high heat. Add the ground beef and chopped onion, using a spatula to break up the meat. Sprinkle with salt, black pepper, cayenne, cumin, dried cilantro, and chili powder. Cook until the beef is fully browned and the onion is soft, about 5 to 7 minutes.

Drain away any excess grease from the skillet, then push the beef mixture to the outer edges, leaving a clear center space. Pour the olive oil into the center and add the rinsed jasmine rice. Stir the rice in the oil for about 2 minutes, letting it toast lightly until it smells nutty.

Add the tomato sauce, minced garlic, and beef broth to the skillet. Stir everything together thoroughly, making sure no rice is stuck to the bottom. Bring the liquid to a rapid boil.

Once boiling, reduce the heat to medium-low, cover the skillet with a lid, and simmer for about 20 minutes, or until the rice is tender and has absorbed nearly all the liquid. Turn off the heat, fluff the rice with a fork, then replace the lid and let it rest for 5 minutes.

Warm the white queso dip in the microwave until smooth and pourable. Drizzle it generously over the beef and rice. Sprinkle with fresh cilantro and serve straight from the skillet, or scoop into warm flour tortillas and top with pico de gallo. Enjoy!