Heat oil in large skillet. Add the garlic and onions and cook until translucent.
Reduce the heat to low and add the rice and salt. Cook over low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups broth and the juice and zest of 2 limes.
Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 minutes or until rice is done. Add more liquid as needed. The rice shouldn't be sticky.
Before serving, add remaining lime juice, cilantro, and toasted almonds.