In a large pot, combine the rice, water, garlic powder, lime zest, bay leaves, chicken bouillon powder and salt together.
Cover and bring to a boil. Once boiling, reduce the heat to low and simmer until the rice is cooked, about 15 minutes. (Rice is done when water has been absorbed and is tender.) Remove and discard bay leaves.
Using a fork, fluff up rice and add to a large bowl. Add the lime juice and fresh cilantro into the warm rice and stir. Garnish with cilantro and lime wedges, if desired. Serve immediately.
Storage: Once fully cooled, refrigerate this cilantro lime rice in an airtight container for up to 5 days. Discard it once it becomes sticky and viscousReheat: Sprinkle the rice with 1/2 teaspoon of water and microwave it for up to a minute or until warm. You can also heat it in a pan over medium-low heat for 4-6 minutes, stirring occasionally.Freeze: Divide the leftover rice into serving sizes. Place each portion in a freezer-friendly bag. Freeze it for up to a month. Thaw it completely in the fridge before reheating as usual.