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 minced garlic and chopped onion (if using) and sauté for 2-3 minutes.
• Add rinsed basmati rice to the skillet and stir for about 2 minutes to toast it.
• Pour in crushed tomatoes and chicken broth. Crumble the chicken bouillon cube and add paprika, cumin, salt, and pepper. Stir together.
• Bring to a boil, reduce to low, cover, and simmer for 18-20 minutes or until rice is tender and liquid is absorbed.
• Remove from heat and let sit covered for 5 minutes to fluff the rice.
• Season the sirloin steak strips with Montreal steak seasoning.
• In a separate skillet, heat 1 tablespoon of olive oil and butter over medium-high heat, add steak, and cook for 4-5 minutes on each side.
• Fluff the cooked rice, add cooked steak on top, and drizzle with white queso.
• Garnish with fresh cilantro and serve with warm flour tortillas if desired.