1cupricejasmine, basmati, long-grain brown rice, or your favorite variety, thoroughly rinsed & drained
1 3/4-2cups(Approximately 1 3/4 to 2 cups) chicken broth or stockuse the amount indicated in the cooking directions on the package of rice
1 1/2tablespoonsfreshly-squeezed lime juice
1/3cuppacked cilantro leavesminced, plus additional for garnish
In a medium saucepan set over medium heat, melt together the olive oil and butter. Add the rice and stir to coat with oil/butter. Cook, stirring frequently, for 2 to 3 minutes, until the rice is toasted.
Stir in the chicken broth, lime zest, garlic salt, and bay leaf. Increase heat to high and bring to a boil, stirring occasionally. Stir well, reduce the heat to low, place the lid on the pot, and cook at a gentle simmer for the number of minutes indicated in the cooking directions on the package of rice. If the rice is not quite tender or liquid is not absorbed after that amount of time, replace lid and cook for 2 to 4 minutes longer.
Remove the pot from the heat, leave it covered, and allow to stand for 5 minutes. Fluff the rice with a fork, stir in the lime juice and minced cilantro, and serve immediately, garnishing with additional cilantro if desired.
You may use vegetable broth/stock instead of chicken broth/stock, if you wish.