Add water and salt to a medium pot and bring to a boil over medium high heat.
Rinse and drain rice.
Once water is boiling, add in rinsed rice, canola oil and bay leaves. Stir. Reduce to low heat. Partially cover. Cook for about 20 minutes. Remove from heat. Let sit for five minutes.
Remove bay leaves. Fluff with fork. Then add lemon juice, lime juice and cilantro and stir with fork.
Cook the rice a little longer if it seems too crunchy. Add 1/4 cup water to the pan if the water has all evaporated.Don't add the cilantro until right before serving. Otherwise, the cilantro goes bad and doesn't age very well. Feel free to add other ingredients such as jalapenos, sauteed onions, or avocados as a topping. Use cauliflower rice instead to make a low carb version of this recipe. Freeze leftovers to have on hand. Put them in a freezer bag and lay flat. Reheat in the microwave for 30-45 seconds until it's hot. Instant Pot Directions : Pour rice, oil, bay leaf, and 2 cups of water into Instant Pot. Cook 12 minutes on low pressure or select the rice button. Once done release pressure. Stir in all the remaining ingredients, stir, and serve!