Preparation

• Rinse the basmati rice under cold water until the water runs clear.
• Heat the olive oil over medium heat. Add minced garlic and chopped onion (if using). Sauté for 2-3 minutes.
• Add the rinsed basmati rice to the skillet. Stir continuously for about 2 minutes.
• Pour in the crushed tomatoes and chicken broth. Crumble the chicken bouillon into the mixture.
• Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 18-20 minutes.
• Once the rice is cooked, remove it from heat and let it sit covered for 5 minutes.
• 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, then add the seasoned steak.
• Fluff the cooked rice and add the cooked steak over top, drizzling generously with white queso.
• Garnish with fresh cilantro and serve with warm flour tortillas if desired.