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The Pasta Method: Bring a large pot of water (about 8 cups) to a rolling boil. Stir in rice, bay leaf, and salt. Boil the rice (uncovered) for 10–12 minutes, checking for doneness near the end. Avoid overcooking. Drain the rice using a fine mesh strainer and rinse with hot water to stop the cooking process and remove surface starch (for extra fluffiness). Remove bay leaf. Transfer the rice to a large mixing bowl. While the rice is still warm, gently fold in cilantro, lime and lemon juice, and olive oil. Taste and season with additional salt if needed.
The Classic Simmer Method: Rinse rice under cold water until the runoff is clear, removing excess starch. Heat oil in a heavy-bottomed saucepan over medium heat. Add garlic (if using) and sauté for 30 seconds until fragrant—do not brown. Add rice and salt. Stir for a minute to toast the grains lightly. Add water (or broth) and bay leaf; bring to a boil, then cover and reduce heat to low. Simmer for 10–15 minutes, or until the rice is tender and the water absorbed. Remove from heat and let stand, covered, for another 10 minutes. Fluff with a fork, remove bay leaf, and stir in cilantro, lime, lemon juice, and extra salt to taste.