Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch.

In a medium-sized pot, bring 2 cups of vegetable broth (or water) to a boil. Add the rinsed rice and a pinch of salt. Lower the heat to a simmer, cover the pot, and cook for about 15-18 minutes or until tender.

Remove from heat, let it sit covered for 5 minutes, then fluff the rice with a fork.

Stir in the olive oil, lime juice, lime zest, and chopped cilantro. Adjust seasoning with more salt or lime juice if needed.

Serve warm, garnished with extra cilantro if desired.