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Restaurant-Style Mexican Rice
Ingredients
  • 1 (28-ounce) can whole peeled tomatoes
  • 1 medium onion, peeled and roughly chopped
  • 2 cups chicken stock
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon ground cumin
  • ⅓ cup neutral cooking oil, such as canola or safflower (or rendered lard)
  • 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
  • ¼ cup finely chopped cilantro
  • Juice from 2 limes, plus additional wedges for serving
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