Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

In a large skillet or saucepan, heat olive oil over medium heat. Add minced garlic and chopped onion (if using) and sauté for 2-3 minutes.

Add the rinsed basmati rice to the skillet and stir continuously for about 2 minutes to lightly toast it.

Pour in the crushed tomatoes and chicken broth. Crumble the chicken bouillon and add paprika, cumin, salt, and pepper. Stir everything together.

Bring the mixture to a boil, reduce heat to low, cover, and let it simmer for about 18-20 minutes until the rice is tender and the liquid is absorbed.

Remove from heat and let it sit covered for 5 minutes before fluffing the rice.

Season the sirloin steak strips with Montreal steak seasoning on both sides.

Heat 1 tablespoon of olive oil and butter in a separate skillet over medium-high heat. Add the steak and cook for about 4-5 minutes on each side.

Fluff the cooked rice and add the cooked steak over top. Drizzle generously with white queso and garnish with fresh cilantro.

Serve with warm flour tortillas on the side if desired.