SAUTE: Rinse the rice in a fine mesh sieve under cold running water until the water runs completely clear; about 2-3 minutes. Leave rice in mesh sieve, and set aside. Melt the butter in a medium saucepan over medium-high heat. Once melted, add the rice and stir to coat in the butter. Cook, stirring the rice for 1 ½ minutes or until the rice starts to pop and turn translucent. Add the garlic and sauté for another 30 seconds.

SIMMER: Add the water, crumbled bouillon, and kosher salt. Stir just once. Then, kick the heat to high, bring to a full rolling boil, cover, and lower heat to low; simmer for 15 minutes (if parboiled) or 18 minutes if long-grain. Remove from heat. Let sit 5 minutes for parboiled; 10 minutes for long-grain.

FLUFFY AND FINISH: Add the lime zest, juice and cilantro and fluff with a fork for a few seconds so the ingredients all combine evenly. Allow the rice to sit for 5 minutes so it soaks up any remaining lime juice. Serve with crispy chicken carnitas, steak fajitas, or grilled shrimp!