- 3 cloves garlic, minced
- Zest from 1/2 lime
- Whole cumin
Toast that to extract the flavors into the oil. Bring to high heat and add the rice.
Shortly after, add juice of whatever limes you used plus water to equal 1.75 cups. Let the boil down to level, then turn the heat all the way down and steam for 35 minutes (at altitude; 30 might be enough at lower elevations).
Fluff the hot rice, then toss with 1/2 bunch of chopped cilantro and salt to taste.