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 minced garlic and chopped onion (if using) and sauté for 2-3 minutes until translucent.

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

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

Bring to a boil, then reduce heat to low, cover, and let simmer for about 18-20 minutes until rice is tender.

Remove from heat and let sit covered for 5 minutes to fluff the rice.

Season sirloin steak strips with Montreal steak seasoning.

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

Fluff cooked rice, add cooked steak on top, and drizzle with white queso.

Garnish with fresh cilantro and serve with warm flour tortillas if desired.