Heat 2 tbsp avocado oil in a medium saucepan over medium heat. Add the 2 cups rice and stir for about 3 minutes until the grains turn faintly golden and smell nutty.

Add 2 1/2 cups water, 1/2 tsp kosher salt, and 1 bay leaf. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 18 minutes without lifting the lid.

Remove from heat and rest, covered, for 5 minutes. Discard the bay leaf, fluff the rice with a fork, then fold in the 3 tbsp lime juice and 1 tsp lime zest. Taste and adjust salt.

Fold in the 1/2 cup chopped cilantro, transfer to a wide serving bowl, and serve immediately.