Preparation

• Rinse the basmati rice under cold water until the water runs clear.
• Heat the olive oil in a large skillet over medium heat. Sauté the minced garlic and chopped onion for 2-3 minutes until translucent.
• Add the rinsed basmati rice to the skillet and stir continuously for about 2 minutes to lightly toast the rice.
• Pour in the crushed tomatoes and chicken broth, crumble the chicken bouillon, and add paprika, cumin, salt, and pepper. Stir everything together.
• Bring to a boil, reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is tender.
• Let the rice sit covered for 5 minutes before fluffing it.
• Season the sirloin steak strips with Montreal steak seasoning.
• Heat olive oil and butter in another skillet over medium-high heat. Cook the seasoned steak for 4-5 minutes on each side or until desired doneness.
• Fluff the cooked rice and add the cooked steak on top, drizzling with white queso.
• Garnish with fresh cilantro and serve with warm flour tortillas if desired.