Restaurant Style Mexican Rice Serves 6 to 8 https://www.thekitchn.com/recipe-mexican-rice-recipes-from-the-kitchn-198867 1 (28-ounce) can whole peeled tomatoes 1 medium onion, peeled and roughly chopped 2 cups chicken stock 1 1/ 2 teaspoons salt 1/2 teaspoon ground cumin 1/3 cup neutral cooking oil, such as canola or safflower (or rendered lard) 2 cups long-grain white rice 1-2 chile peppers, such as jalapeño or serrano, seeded and minced 4 to 5 garlic cloves, pressed 1/4 cup finely chopped cilantro Juice from 2 limes, plus additional wedges for serving Place the tomatoes and onion in a blender or food processor and puree until smooth. Transfer 2 cups of the tomato mixture to a medium saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over medium heat. (Reserve excess for another use, like Tomato Sauce .) Meanwhile, heat the oil in a he...
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