Rinse the rice in cold water and then add the to a saucepan with the water and 1 tablespoon of the oil. Bring to the boil and then cover. Turn the heat down to its lowest setting and simmer for 10 minutes. Turn the heat off and let stand, still covered, for 10 minutes.
Juice the limes and chop the cilantro (coriander).
Fluff up the rice with a fork and then add the rest of the oil, crushed garlic, salt, pepper, lime juice and cilantro.
You can swap the lime for lemon if you prefer it, or if that's all you have.
Not a fan of coriander? You could use parsley or basil instead.
Give the rice a kick of spice with some red chilli flakes or chopped jalapenos.
You can give the rice a green boost with some chopped spinach.
You can use a different rice to what we have used, but be sure to use the correct rice to water ratio and adjust the cooking time if needed.
Don't throw away the stems of the herbs. Chop them up as well, as they have so much flavour.
For some extra lime flavour, add some lime zest to the cooking water.
Let the rice cool a little before adding the cilantro, as you don't want the heat of the rice to cook it because it will lose some of the flavour.