Preparation Steps

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