Preparation

• Rinse the basmati rice under cold water until the water runs clear.
• In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté for 2-3 minutes.
• Add the rinsed basmati rice to the skillet and stir continuously for about 2 minutes to toast the rice.
• Pour in the crushed tomatoes and chicken broth. Crumble the chicken bouillon cube into the mixture and add paprika, cumin, salt, and pepper. Stir everything together.
• Bring the mixture to a boil, reduce the heat to low, cover, and let it simmer for about 18-20 minutes.
• Remove from heat, let it sit covered for 5 minutes, then fluff the rice.
• Season the sirloin steak strips with Montreal steak seasoning.
• In a separate skillet, heat 1 tablespoon olive oil and butter over medium-high heat. Add the seasoned steak and cook for about 4-5 minutes on each side.
• Fluff the cooked rice and add the cooked steak on top. Drizzle generously with white queso.
• Garnish with fresh cilantro and serve with warm flour tortillas if desired.