Rinse the basmati rice under cold running water until the water runs clear, about 1-2 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped onion, sautéing until fragrant and translucent, about 3-4 minutes.

Add the rinsed rice to the skillet, stirring frequently for about 2 minutes to toast the rice.

Stir in crushed tomatoes and chicken broth, followed by crumbled chicken bouillon, paprika, cumin, salt, and pepper. Bring to a boil.

Reduce heat to low and cover the skillet. Let simmer for about 18-20 minutes, or until liquid is absorbed and rice is tender.

Remove skillet from heat without lifting the lid. Let rest covered for another 5 minutes. Fluff the rice with a fork.

Preheat another skillet over medium-high heat with olive oil and butter. Season sirloin steak strips with Montreal steak seasoning. Cook for 4-5 minutes on each side.

Fluff the rice again and layer on serving plates. Top with sliced steak and drizzled white queso. Garnish with cilantro and serve with tortillas.