Begin by rinsing 1 cup of basmati rice under cold running water until the water runs clear, then set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and 1 chopped onion, sauté for 3-4 minutes until translucent.

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

Pour in 1 cup of crushed tomatoes and 1 cup of chicken broth. Crumble in 1 chicken bouillon cube, and add spices. Stir well.

Raise heat to high, bring to a boil, reduce to low, cover, and simmer for 18-20 minutes until rice is tender.

Remove from heat and let it rest, covered, for 5 minutes. Fluff gently with a fork.

Season 1 pound of sirloin steak with Montreal seasoning, and in a separate skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Cook steak for 4-5 minutes on each side.

Slice the steak into thin strips. Serve the rice topped with steak and warm white queso, garnished with cilantro and flour tortillas on the side.