Mexican cilantro lime rice

I have made some yummy Pruvian cilantro rice in the past, but this time I wanted to explore this Mexican recipe I found here in Youtube: https://www.youtube.com/watch?v=LPgWkXfdfDE&t=349s 1) a cup of white rice (I used Sevilla's Brillante rice from Spain) 2) 2 cups of water With hot water, not boiling, I first rinsed the rice, and let it soak for 5 minutes. Then I rinsed it with cold water and made it dry removing the water with a colander. 3) 1/4 of a medium onion 4) 2 cloves of garlic 5) 1/3 cup of water 6) salt 7) Chicken broth 8) a little butter 9) a lemon (I used a yellow one, but ideally if you can find it it'd be better to use a lime) 10) a bunch of cilantro 11) Oil (sunflower or olive oil) I blended the chopped onion and garlic with the 1/3 cup of water. In a pan with hot oil (it could be sunflower oil, but I used what I had, extra virgin olive oil). I fried the rice a little bit and added the blend of garlic, onion and water, and then the very hot chicken broth. Then I poured some squeezed lemon juice, I stirred it, covered the pan for 20 minutes on low heat, and then turned the heat off and covered it again for another 20 minutes, I added the butter, more lemon juice and the bunch of sliced cilantro, including the stems, and I stirred with a fork. Ready to serve with a last sprinkle of lemon, and to enjoy! The best point of this recipe is how spongy and white the rice gets and the subtle lemony cilantro taste. It is truly a perfectly balanced flavor.