Rinse the basmati rice under cold water until the water runs clear.

In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion (if using), sauté for 2-3 minutes until the onion is 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 cube into the mixture. Add paprika, cumin, salt, and pepper. Stir everything together.

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

Remove the skillet from heat and let it sit covered for 5 minutes.

While the rice is cooking, season the sirloin steak strips with Montreal steak seasoning.

Heat 1 tablespoon of olive oil and butter in a separate skillet over medium-high heat. Add the seasoned steak and cook for about 4-5 minutes on each side for medium-rare or until done to your liking.

Fluff the cooked rice and add the cooked steak over top, drizzling generously with white queso.

Garnish with fresh cilantro. Serve with warm flour tortillas on the side if desired.