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

In a large skillet or saucepan, heat olive oil over medium heat. Sauté minced garlic and chopped onion until translucent and fragrant, about 2-3 minutes.

Add the rinsed basmati rice to the skillet and stir continuously for about 2 minutes to lightly toast the rice, infusing it with garlic and onion flavors.

Pour crushed tomatoes and chicken broth into the skillet. Crumble in the chicken bouillon cube and add paprika, cumin, salt, and pepper. Stir to combine.

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

Remove skillet from heat and let it sit covered for 5 minutes to allow the rice to settle and become fluffy.

Season sirloin steak strips generously with Montreal steak seasoning while rice is cooking.

Heat olive oil and butter in a separate skillet over medium-high heat. Once hot, add the seasoned steak and cook for 4-5 minutes on each side for medium-rare or to desired doneness.

Fluff the cooked rice and place the cooked steak on top. Generously drizzle with white queso and garnish with fresh cilantro. Serve with warm flour tortillas on the side if desired.