Heat olive oil over medium heat in large sauce pot or Dutch oven. Add the lime zest, bay leaf and rinsed rice.
½ tbsp olive oil, 1 tbsp lime zest, 1 large bay leaf, 1½ cup brown rice
After the rice starts to crackle and smell aromatic, add 3 cups boiling water. Give everything a good stir and bring it to a boil again (if not already) before turning to just above low. Cover and let the rice cook completely undisturbed and covered for 30-35 minutes.
Turn off the heat and discard the bay leaf and fluff well. Add the cilantro, lime and lemon juice and salt and stir well to combine.
½ cup cilantro, 2 tbsp lime juice, ½ tbsp lemon juice, ½ tsp salt