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Heat the olive oil in a large skillet over medium high heat.
Saute the onion for 3 to 5 minutes or until translucent.
Add the rice, garlic salt and cumin and stir, toasting the rice lightly for 3 to 5 minutes.
Add the chicken broth, zest of 2 limes and juice from the limes to the skillet and bring to a boil.
Reduce heat and simmer, covered for 18 to 20 minutes, or until rice is tender.
Use a fork to fluff the rice and then add the cilantro, stirring until the cilantro wilts slightly.
Add a little more lime juice if desired. Enjoy!