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Combine rice and broth in a large saucepan and bring to a boil. Cover and reduce to low heat, cooking about 25 minutes, until the rice is tender. Remove from the heat and let sit 15 minutes before fluffing with a fork.
Segment the oranges over a medium bowl allowing any juice to fall into the bowl. Place the segments in a separate small bowl. Use a juicer to squeeze the remaining juice from the fruit.
Whisk the lime juice and olive oil into the orange juice. Season with salt and pepper.
Add the rice to the bowl. Toss, allowing the rice to soak up the dressing.
Gently toss in the orange segments, red onion, cashews, cilantro, and green onions (if using). Serve.