Rinse basmati rice under cold water until the water runs clear. Set aside to drain.

Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, sauté for 2–3 minutes.

Add rinsed basmati rice to the skillet and toast for about 2 minutes, stirring occasionally.

Pour in crushed tomatoes and chicken broth, followed by chicken bouillon, paprika, and cumin. Bring to a boil.

Once boiling, reduce heat to low, cover, and simmer for 18–20 minutes until liquid is absorbed.

Season sirloin steak with Montreal steak seasoning. In another skillet, heat olive oil and butter over medium-high heat and sear steak for 4–5 minutes each side.

Let cooked steak rest for a few minutes before slicing. Fluff cooked rice and layer with sliced steak and melted white queso.

Garnish with chopped cilantro and serve with warm flour tortillas.