1-First Step: Mise en place Gather and measure all ingredients. Slice 1 pound sirloin steak against the grain into thin strips so it cooks quickly and stays tender. Finely chop 1 small onion and mince 1 tablespoon garlic. Open 8 ounces tomato sauce and measure 2 cups chicken broth. Having everything ready helps the timing go smoothly.

2-Second Step: Toast the rice Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 cup long grain white rice and stir continuously until the grains are slightly browned and fragrant. Keep the rice moving so it does not burn. Toasting builds a subtle nutty flavor that makes the final dish more interesting.

3-Third Step: Sauté aromatics Reduce the heat to medium-low and add the finely chopped onion and 1 tablespoon minced garlic to the skillet. Sauté until the onion is translucent and fragrant, about 3 to 4 minutes. This gentle sweating prevents raw garlic notes and deepens the rice flavor.

4-Fourth Step: Add liquids and seasonings Pour in 2 cups chicken broth and 8 ounces tomato sauce. Stir to combine, then add 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin, and 1 teaspoon dried cilantro. Bring the mixture to a brisk boil, then let it boil uncovered for two minutes to slightly concentrate flavors.

5-Fifth Step: Simmer rice until tender Reduce heat to low, cover the skillet, and simmer for 20 minutes. Do not lift the lid during this time. When the rice has absorbed the liquid and is tender, turn off the heat but keep the skillet covered. Let the rice rest, covered, for 10 minutes to finish steaming and settle texture.

6-Sixth Step: Cook the sirloin steak While the rice simmers, melt 2 tablespoons butter in a second skillet set over medium-high heat. Season the 1 pound sliced sirloin steak with steak seasoning to taste. Add the steak in a single layer and sear without crowding the pan so it browns evenly. Cook the strips 2 to 4 minutes per side depending on thickness and desired doneness. Remove the steak and let it rest briefly so juices redistribute.

7-Seventh Step: Finish and serve After the 10 minute rest, fluff the rice with a fork. Transfer the rice to a serving platter and layer the sliced steak on top. Drizzle white queso over the steak and rice while the queso is warm so it stays smooth. Garnish with chopped fresh cilantro. Serve with warm flour tortillas on the side for wrapping or scooping.