Ingredients

2 cups Basmati Rice

2 ½ cups Chicken Broth

1 cube Chicken Bouillon

1 can (about 14 oz) Crushed Tomatoes (or diced tomatoes or tomato sauce)

2 cloves Garlic (minced)

1 small Onion (finely chopped, optional)

1 teaspoon Paprika

½ teaspoon Cumin

Salt and pepper to taste

2 tablespoons Olive Oil

1 pound Sirloin Steak (cut into thin strips)

2 tablespoons Butter

Montreal steak seasoning (to taste)

White Queso (for topping)

Fresh Cilantro (for garnish)

Flour tortillas (optional for serving)

Instructions

Step 1: Rinse the basmati rice under cold water until the water runs clear to remove excess starch and prevent stickiness.

Step 2: Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion (if using) and sauté for 2–3 minutes until the onion is translucent and garlic is fragrant.

Step 3: Add the rinsed rice to the skillet and stir continuously for about 2 minutes to lightly toast it and infuse it with the garlic and onion flavors.

Step 4: Pour in crushed tomatoes and chicken broth. Crumble the chicken bouillon cube into the mixture. Stir in paprika, cumin, salt, and pepper.

Step 5: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until the rice is tender and liquid absorbed.

Step 6: Remove from heat and let the rice sit covered for 5 minutes to become fluffy.

Step 7: Meanwhile, season the sirloin steak strips on both sides with Montreal steak seasoning.

Step 8: In a separate skillet, heat 1 tablespoon olive oil and butter over medium-high heat. Add steak strips and cook for 4–5 minutes per side for medium-rare, or to your preferred doneness.

Step 9: Fluff the cooked rice and top it with the cooked steak strips. Drizzle generously with white queso.

Step 10: Garnish with fresh cilantro and serve with warm flour tortillas on the side, if desired.

Tips & Variations

Use diced tomatoes or tomato sauce instead of crushed tomatoes based on what you have on hand; adjust cooking time slightly if needed.

For a spicier kick, add a pinch of cayenne pepper or some chopped jalapeños while sautéing the garlic and onion.

Substitute sirloin with flank steak or skirt steak for a nuttier flavor and different texture.

Add black beans or corn to the rice mixture for added protein and color.

FAQs

Can I use other types of rice?

Yes, you can substitute basmati with long-grain white rice or jasmine rice. Just adjust the cooking time and liquid as needed according to the rice package instructions.

What can I use instead of white queso?

If white queso is unavailable, you can use shredded Monterey Jack or mozzarella cheese melted on top, or omit the cheese entirely and garnish with extra cilantro and a squeeze of lime for brightness.