Preparation

• Prep the Rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
• Sauté Garlic and Onion: In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped onion. Sauté for 2-3 minutes until translucent.
• Toast the Rice: Add rinsed basmati rice to skillet. Stir continuously for 2 minutes to lightly toast the rice.
• Add Liquids and Seasonings: Pour in crushed tomatoes and chicken broth. Crumble chicken bouillon into the mixture. Add paprika, cumin, salt, and pepper.
• Cook the Rice: Bring to boil, reduce heat to low, cover, and let simmer for 18-20 minutes until rice is tender and liquid is absorbed.
• Rest and Fluff: Remove from heat, let sit covered for 5 minutes, then fluff the rice.
• Prep Steak: Season sirloin strips generously with Montreal steak seasoning.
• Cook Steak: Heat 1 tablespoon olive oil and butter in a separate skillet over medium-high heat. Cook seasoned steak for 4-5 minutes on each side.
• Add Steak to Pan: Fluff the cooked rice and add the cooked steak, drizzling generously with white queso.
• Garnish and Serve: Garnish with fresh cilantro and serve with warm flour tortillas if desired.