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

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

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

Pour in crushed tomatoes and chicken broth. Crumble the chicken bouillon cube into the mixture. Add paprika, cumin, salt, and pepper, and stir everything together.

Bring the mixture to a boil, then reduce heat to low. Cover the skillet and let it simmer for about 18-20 minutes.

Once the rice is cooked, remove from heat and let sit covered for 5 minutes.

Season the sirloin steak strips with Montreal steak seasoning.

In a separate skillet, heat 1 tablespoon of olive oil and butter, then add the seasoned steak. Cook for about 4-5 minutes on each side for medium-rare.

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

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