Step 1

Heat the olive oil over medium-high heat in a large skillet (needs to have a fitting lid). Add the onion and sauté for 2-3 minutes until just tender.

Step 2

Add the rice and stir, letting the rice toast slightly until it becomes a light brown. While it's toasting add the garlic salt and cumin and keep stirring.

Step 3

Add the can of Mexican diced tomatoes (including the juices), lime juice and the chicken broth, stir and bring mixture to a boil.

Step 4

Reduce heat to low, cover and let simmer for about 20 minutes.

Step 5

Fluff with fork, stir in freshly chopped cilantro and enjoy!