Heat the olive oil in a large skillet over medium heat. Once hot, add the rice, stirring frequently until lightly toasted. Introduce the chopped onion and minced garlic, continuing to sauté until the onion becomes translucent and aromatic.

Pour the chicken broth and tomato sauce into the skillet. Add the salt, black pepper, ground cumin, and dried cilantro, stirring to combine thoroughly. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let the rice simmer for approximately 20 minutes, or until the liquid is absorbed and the rice is tender.

In a separate skillet, melt the butter over medium-high heat. Add the sliced sirloin steak and season generously with Montreal steak seasoning. Cook, stirring occasionally, until the steak is seared and cooked to your preferred doneness. Remove the skillet from heat and set the steak aside.

After the rice has finished cooking, turn off the heat but keep the skillet covered. Allow the rice to sit for an additional 10 minutes. This resting period enhances the texture and flavor. Once rested, fluff the rice gently with a fork.

Transfer the prepared rice to a serving platter or individual plates. Layer the cooked steak over the rice. Drizzle generously with Pancho’s White Queso. Garnish with freshly chopped cilantro for added freshness and flavor. Serve warm with optional flour tortillas.