Chipotle White Rice and Corn Salsa

Recipe:
Cilantro Lime White Rice
2 cups long grain white rice
3 cups of water
1 bay leaf
2 tablespoons olive oil
1/2 cup cilantro
1/2 teaspoon lime juice
1/2 teaspoon lemon juice
1 teaspoon kosher salt

Corn Salsa
(1) 10 oz bag of frozen corn
3/4 cup minced cilantro
1/2 cup diced red onion
2 tablespoons diced jalapenos (1 large jalapeno or 2 small ones)
1/2 teaspoon kosher salt
1 lime

Instructions:

1. Add water and rice to a large pot and bring to a boil. Once boiling, add bay leaf. Turn the heat to low, cover the pot, and let simmer for 15 minutes.

2. Once done, remove from the heat and add the olive oil. Let the rice rest for at least 10 minutes.

2. Take a whole bundle of cilantro, cut off the stems, and mince the entirety of the leaves. Once minced, layout onto a paper towel to dry.

3. Use room-temperature water to defrost the frozen corn in a strainer. Set aside in a medium-to-large bowl once done.

4. Cut jalapenos into "matchsticks" and then finely dice (seeds included). Dice half of a red onion as well. Once done, add to the bowl with the corn.

5. Add 3/4 cup of the minced cilantro, salt, and the juice of one lime to the salsa bowl. Mix all ingredients together until combined.

6. When the rest of the ingredients are ready to serve, add the cilantro, lime juice, and salt to the rice and mix thoroughly.