Start by thoroughly rinsing basmati rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice with chicken broth. Bring it to a gentle boil over medium heat, stirring occasionally.

While the rice is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and diced onion, sautéing for 2-3 minutes until the onion is translucent.

Once the onions are ready, add the rinsed basmati rice directly into the skillet with the aromatics. Toast the rice for about 2 minutes, stirring constantly.

Carefully pour in the crushed tomatoes, along with the chicken broth. Stir in chicken bouillon, paprika, cumin, salt, and pepper. Bring the mixture to a boil again, then reduce the heat to low.

Cover the pot and let the rice simmer on low heat for about 18-20 minutes, or until all the liquid is absorbed.

Once cooked, remove the pot from heat but keep it covered for an additional 5 minutes. Fluff the rice gently with a fork.

While the rice rests, season your sirloin steak with Montreal steak seasoning. Let the steak sit for a few minutes to absorb the seasonings.

In a separate skillet, heat olive oil and butter over medium-high heat. Add the steak to the skillet and cook for 4-5 minutes on each side for medium-rare.

Remove the steak from the heat and allow it to rest for a couple of minutes before slicing it against the grain. Layer the sliced steak on top of the fluffy rice and drizzle generously with white queso.

Garnish with freshly chopped cilantro. Optionally, serve warm flour tortillas on the side.