1-First, heat the olive oil in a skillet over medium heat and toast the 1 cup of long grain white rice until it’s lightly browned, which gives it that wonderful nutty taste.

2-Next, add the 1 small finely chopped onion and 1 tablespoon of minced garlic, sautéing them until they’re translucent and fragrant to build a solid flavor foundation.

3-Then, pour in the 2 cups of chicken broth and 8 ounces of tomato sauce, stir everything together, and bring it to a boil for about two minutes before reducing the heat, covering, and simmering for 20 minutes until the rice is tender.

4-Meanwhile, in another skillet, melt the 2 tablespoons of butter and cook the 1 pound of sliced sirloin steak, seasoned with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin, and 1 teaspoon dried cilantro, to your desired doneness, then remove it from the heat.

5-After the rice finishes cooking, keep it covered off the heat for 10 minutes to let it absorb all those flavors.

6-Finally, serve by fluffing the rice, layering the steak on top, drizzling with warm white queso, garnishing with fresh chopped cilantro, and pairing with warm flour tortillas for a complete meal.