Preparation Steps

• 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 until translucent.
• Add the rinsed basmati rice to the skillet. Stir continuously for about 2 minutes to lightly toast the rice.
• Pour in the crushed tomatoes and chicken broth. Crumble the chicken bouillon cube into the mixture. Add paprika, cumin, salt, and pepper.
• Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 18-20 minutes.
• Once cooked, remove from heat and let it sit covered for 5 minutes to fluff.
• Season the sirloin steak strips with Montreal steak seasoning.
• Heat 1 tablespoon olive oil and butter in a separate skillet. Add the seasoned steak and cook for about 4-5 minutes on each side.
• 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.