Rice Preparation: Begin by heating the olive oil in a large skillet over medium heat. Once hot, add the rice and stir continuously until it begins to brown slightly, ensuring it does not burn. Following this, introduce the chopped onion and minced garlic into the skillet, continuing to sauté on medium-low heat until they become fragrant and translucent.

Cooking the Rice: Pour the chicken broth and tomato sauce into the skillet containing the rice. Stir thoroughly to ensure all ingredients are well integrated. Bring the mixture to a brisk boil, then allow it to boil for two minutes. After this, reduce the heat to low, cover the skillet, and permit the rice to simmer for 20 minutes, ensuring the liquid is absorbed and the rice is tender.

Steak Preparation: Concurrently, melt butter in another large skillet over medium-high heat. Add the sliced sirloin steak to the skillet, seasoning generously with Montreal steak spice. Cook the steak, stirring occasionally, until it reaches the desired level of doneness. Remove the steak from the skillet once cooked.

Finalizing the Rice: After the rice has simmered for the allotted time, turn off the heat but maintain the skillet covered. Allow the rice to sit covered for an additional 10 minutes; this process helps the rice to continue absorbing flavors and to achieve a perfect texture.

Assembly and Service: To serve, fluff the cooked rice gently with a fork and arrange it on a serving platter. Layer the cooked steak over the rice, then liberally drizzle Pancho’s White Queso over both the steak and rice. If desired, garnish with freshly chopped cilantro. Accompany with warm flour tortillas for a complete meal.