Heat the vegetable oil on MED-HIGH in a medium-sized pot. Add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds.
Add the basmati rice and taco seasoning. Stir to combine. Add the chicken stock. Bring the mixture to a boil then reduce the heat to LOW. Cover the pot with a lid and let simmer for 10-12 minutes.
Once the rice is cooked, add the corn and green peas. Remove from the heat, and let it sit for 10 minutes. Stir in the chopped cilantro and lime juice.
Garnish with more cilantro leaves.