Preparation

• Rinse the basmati rice under cold water until the water runs clear.
• In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion (if using). Sauté for 2-3 minutes or until the onion becomes translucent and the garlic is fragrant.
• Add the rinsed basmati rice to the skillet. Stir continuously for about 2 minutes to lightly toast the rice.
• Pour in the crushed tomatoes and chicken broth. Crumble the chicken bouillon cube into the mixture. Add paprika, cumin, salt, and pepper. Stir everything together.
• Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 18-20 minutes.
• Once the rice is cooked, remove the skillet from heat and let it sit covered for 5 minutes.
• While the rice is cooking, season the sirloin steak strips generously on both sides with Montreal steak seasoning.
• Heat 1 tablespoon of olive oil and butter in a separate skillet over medium-high heat. Add the seasoned steak and cook for about 4-5 minutes on each side for medium-rare.
• Fluff the cooked rice and add the cooked steak over top, drizzling with white queso.
• Garnish with fresh cilantro and serve with warm flour tortillas on the side if desired.