Heat oil in a large nonstick skillet over medium-high heat. Add onion and the next 4 ingredients (through cumin); sauté 3 minutes or until onion is tender. Add rice; sauté 1 minute. Stir in broth, rind, and salt; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is tender. Remove from heat. Let stand, covered, 10 minutes. Stir in cilantro. Serve with lime wedges.
This was just ok...I used regular brown rice and dried lemongrass and cilantro as these were what I had, but I expected more flavor given the list of ingredients. Maybe fresh herbs really make the difference in this case, but I wouldn't know where to find fresh lemongrass. I served this as a side to CL Asian Lettuce Cups, but I don't know if I would make this again.