Add garlic cloves, sea salt and cilantro to the mortar and pestle (see notes if not using one.) Mash into a paste.
Squeeze the juice from the lime into the seasoning mix and add in the olive oil. Mix together and set aside.
Rinse the rice until the water runs clear.
Bring the broth to a boil and add in the rice. Cook until the liquid is absorbed and rice is tender.
Remove from heat and stir in the seasoning mix. Serve and enjoy!
Serving sizes and nutritional facts are estimated. Serving sizes are based on being a side dish.A mortar and pestle is recommended here. If you do not have one there are instructions in the post above to use a cutting board.You can substitute table salt for sea salt, sea salt has just a little less sodium but not much. We recommend Himalayan salt but you can use what you like. If you use a broth with full sodium you won't need too much salt. Adjust to taste.