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Over medium heat, using a lidded saute pan or wide pot, saute onion and garlic in oil until fragrant and tender, 4-5 minutes. Add rice, saute 1-2 more minute, coating each grain, then add coriander, 1 tablespoon of the lime zest (save rest for garnish) and 1 1/2 teaspoons salt.
Give a stir and add the water. Bring to a rapid boil. Cover, lower heat to low (gently simmering).
Cook 20-22 minutes or until all the water evaporates.
Fluff with fork, squeeze with lime juice (3-5 tablespoons) and right before serving, toss in the chopped cilantro and scallions.
Fluff again, taste and adjust salt and lime to taste.