Process:

Rinse the rice until the water drains clear. This is optional but it removes the starch. 

Heat the oil in a saucepan over medium-high heat. Add the rice and cook until translucent, about 3-4 minutes, while stirring frequently.

Add the stock/broth and an entire container of Lonsa and bring to a rapid boil over high heat.

Optional: Add salt to taste.

Stir once and cover. Turn the heat down to a low simmer and cook for 20 minutes, longer if you want to crisp up the bottom of the rice. 

Turn off the heat. Remove cover and let stand for 2-3 minutes before fluffing with a fork and adding cilantro.