Ingredients
- 2 cups Basmati Rice
- 2 ½ cups Chicken Broth
- 1 cube Chicken Bouillon
- 1 can, about 14 oz Crushed Tomatoes, you can used diced instead or tomato sauce instead
- 2 cloves Garlic, minced
- 1 small Onion, finely chopped (optional)
- 1 teaspoon Paprika
- 1/2 teaspoon Cumin
- Salt and pepper to taste
- 2 tablespoons Olive Oil
- 1 pound Sirloin Steak, cut into thin strips
- 2 tbsp Butter
- Montreal steak seasoning, to taste
- White Queso, for topping
- Fresh Cilantro, for garnish
- Flour tortillas, optional for serving
Instructions
- Prep the Rice: Rinse the basmati rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming too sticky.
- Sauté Garlic and Onion: In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion (if using). Sauté for 2-3 minutes or until the onion becomes translucent and the garlic is fragrant.
- Toast the Rice: Add the rinsed basmati rice to the skillet. Stir continuously for about 2 minutes to lightly toast the rice, allowing it to absorb the flavors of garlic and onion.
- Add Liquids and Seasonings: Pour in the crushed tomatoes and chicken broth. Crumble the chicken bouillon cube into the mixture. Add paprika, cumin, salt, and pepper. Stir everything together.
- Cook the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Rest and Fluff: Once the rice is cooked, remove the skillet from heat. Let it sit covered for 5 minutes. This allows the rice to settle and become fluffy.
- Prep Steak: While the rice is cooking, season the sirloin steak strips generously on both sides with Montreal steak seasoning.
- Cook Steak: Heat 1 tbsp of olive oil and butter in a separate skillet over medium-high heat. Once the skillet is hot, add the seasoned steak. Cook for about 4-5 minutes on each side for medium-rare, or until it’s done to your liking.
- Add Steak to Pan: Fluff the cooked rice and add the cooked steak over top of the rice and generously drizzle with white queso.
- Garnish and Serve: Garnish with fresh cilantro. Serve with warm flour tortillas on the side if desired.