Heat the oil in a medium saucepan or pot over medium heat. Add the rice and sauté for 1 minute, stirring frequently, until the rice turns from transparent to white in color.
Add in the garlic and sauté for 30 seconds or until fragrant.
Pour in the broth and the salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes.
Remove the pan from the heat and fluff the rice with a fork.
Gently stir in the cilantro, lime zest, and lime juice. Taste and season with more salt if necessary.
Notes
Broth: Chicken or vegetable broth are both great options.
Storage: Leftover rice can be stored in an airtight container in the fridge for up to 5 days.