Spanish/Mexican Rice

In a skillet, brown 2 cups rice (we use brown basmati) along with 1 chopped onion and some garlic in olive oil.

Meanwhile bring 4 cups chicken broth to boil. Add 1 cup diced tomatoes (canned is fine) and a pinch of oregano. Add the rice, simmer covered until rice is done.

Stir in some cilantro leaves and fresh lime juice.