Place the rice in a mesh strainer and rinse under cold water, until the water runs clear. Drain well and set aside.

In a medium saucepan with a lid, butter over medium heat. Once hot, add the rinsed rice and chopped onion. Stir frequently and cook until the rice turns from translucent to bright white and the onion softens.

Add the minced garlic and stir for about 30 seconds, just until fragrant but not browned.

Pour in the chicken stock. Add salt and stir, then reduce the heat to the low. Cover with a lid and let it cook for 15 minutes.

Remove the pan from heat and let it sit, still covered, for 10 minutes.

Once fully cooked, drizzle the lime juice over the rice and sprinkle with chopped cilantro. Use a fork to fluff the rice and mix in the lime juice and cilantro. Serve immediately