• Place parsley and cilantro in a food processor or blender, add ½ cup water and blend until smooth.
• Rinse the rice until the water runs clear using a mesh strainer. Shake to drain the water as much as possible.
• Heat the saucepan over medium heat. Once heated, add the rice and toast, stirring until it is dry and smells nutty.
• Add 2 tablespoons of oil, onion and salt into the pan with the toasted rice. Sauté for a few minutes to soften the onion and then pour the herb mixture from the food processor and the remaining cooking water.
• Increase the heat to medium-high and bring to a boil. As soon as it reaches the boiling point, lower the heat to the lowest setting. Put the lid on (tightly sealed), and cook for 15 minutes.
• Remove the pan from the heat and let it rest for 10 minutes without lifting the lid to help the rice absorb all the remaining liquid.
• Uncover, drizzle the lime juice and scatter the lime zest. Fluff using a fork. Serve with extra lime zest to garnish and boost extra flavor.

Note when using rice cooker.

• Turn on the rice cooker, add oil. Once heated, add the onions and salt, and sauté until softened. Add the rice, the herb mixture, and the remaining water. continue cooking following your rice cooker instruction. When the rice is cooked, add the lime juice and zest, and fluff. (Omitting the pre-toasting method of the rice when you cook using a stovetop)