Rinse the rice in a fine-mesh strainer under cold water until it runs clear, then drain well. This washes off the extra starch so the grains cook up fluffy instead of gummy.

Melt the butter (or heat the oil) in a medium saucepan over medium heat. Add the rinsed rice and toast for 1-2 minutes, stirring constantly, until fragrant.

Pour in the water or broth, then add the salt and bay leaf. Bring to a rolling boil.

Cover with a tight-fitting lid, drop the heat to low, and simmer undisturbed for 15 minutes.

Remove the pot from the heat, keeping it covered, and let it rest for 10 minutes so it finishes steaming.

Discard the bay leaf. Add the lime zest, lime juice, and chopped cilantro, then fluff everything together gently with a fork - don't stir hard or you'll mash the rice.

Serve warm alongside your favorite Mexican-inspired main.