Melt the butter in a medium sized frying pan over medium heat. Add in the onion and garlic. Stir occasionally and cook for 2-3 minutes, being careful not to let the garlic burn. Add in the rice and stir for ~30 seconds.
Add in the cumin, garlic powder, salt, pepper and chicken broth and bring to a simmer. Cover with a lid, lower the heat, and cook for 15-20 minutes. DO NOT lift the lid while the rice is cooking.
Once the rice is cooked, fluff with a fork and add in the lime zest, lime juice and chopped cilantro. Give it a nice stir and serve warm!
Video
Notes
When you chop the cilantro use the leaves and some of the stems! The stems have great flavor.
You do not want to lift the lid while the rice cooks because it lets out steam and lowers the temperature. Rice does not require stirring while cooking, just cover and let it cook!
Rinsing the rice prior to adding into pot: optional but I recommend it. Rinse the rice to rid the rice of outer starch. This will give you separated grains and not mushy rice. I use a fine mesh strainer and rinse under tap water until the water runs clear.