Start off with a small pot over medium heat.
Add olive oil and allow to warm up.
Add rice and toss with salt and cumin. Make sure the rice is covered in the oil.
Allow to cook, stirring often until it starts to toast and turn a nice golden brown.
Add in minced fresh garlic and cook for 30 seconds.
Carefully add the chicken stock and give everything a good stir.
Bring the stock to a boil, cover then lower to low heat.
Cook covered for 12 minutes.
Once the rice is fully cooked fluff with a fork.
Add the cilantro and fresh lime juice then toss to combine.
Place the lid back on and allow to rest for 5-10 minutes.
Serve warm on a taco, as a side or make your favorite burrito bowl.