Start by rinsing the basmati rice under cold running water until it runs clear. This removes excess starch, keeping the rice light and fluffy instead of sticky when cooked.

Heat olive oil in a large skillet over medium heat. Once warmed, add the minced garlic and chopped onion. Cook them for around two minutes, stirring often, until they turn fragrant and just translucent. This base adds wonderful depth to the overall dish.

Add the rinsed rice to the skillet with the sautéed garlic and onion. Stir it constantly for about two minutes, allowing the rice to toast lightly. This step enhances the natural nuttiness of basmati rice.

Pour in the chicken broth, crushed tomatoes, and crumble the bouillon cube into the mixture. Stir in paprika, cumin, salt, and pepper. Bring everything to a gentle boil, then reduce to low heat. Cover and simmer for about 18-20 minutes, letting the rice absorb all the liquid and flavors.

While the rice is cooking, season the steak slices with Montreal steak seasoning. Heat butter and olive oil in a nonstick pan over medium-high heat. Sear the steak strips for about 4-5 minutes per side, adjusting cook time based on how you like your steak done.

Once the rice is cooked, remove it from the heat and allow it to sit for about five minutes. Fluff it up using a fork, then plate it up. Top the rice with the seared steak strips and drizzle generously with hot queso. Garnish with a sprinkle of fresh cilantro and serve warm.