Cooking Instructions

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