Steak and Rice Skillet with Queso

Heat a large skillet over medium heat. Add the rinsed rice and olive oil, and toast until the rice is lightly browned and fragrant.

Add the diced onion and minced garlic to the skillet. Sauté for another minute until the onion softens.

Pour in the chicken broth and tomato sauce. Stir everything together to combine.

Bring the mixture to a simmer, then reduce the heat to low, cover with a lid, and let it cook for about 20 minutes, or until the liquid is absorbed.

While the rice is cooking, heat a separate skillet (preferably cast iron) over medium-high heat. Add the butter and let it melt.

Add the thinly sliced sirloin to the hot skillet and season generously with steak seasoning.

Cook the steak, stirring occasionally, until it's browned and cooked through, about 5-7 minutes.

Once the rice is done, remove the lid and fluff it with a spatula.

Top the rice with the cooked steak, then pour the queso all over the top.

Garnish with fresh cilantro and serve immediately, either from the skillet or in warm flour tortillas with hot sauce.