Recipe Details | Rick's Cooking School

Ingredients

• 1 (28-ounce) can whole peeled tomatoes
• 1 medium onion, peeled and roughly chopped
• 2 cups chicken stock
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground cumin
• 1/3 cup neutral cooking oil, such as canola or safflower
• 2 cups long-grain white rice
• 1 to 2 chile peppers, such as jalapeño or serrano, seeded and minced
• 4 to 5 garlic cloves, pressed
• 1/4 cup finely chopped Parsley
• Juice from 2 limes, plus additional wedges for serving