Restaurant-Style Mexican Rice

To go along with the Turkey Taco Burgers...
(serves 6-8)

1 28 oz. can whole peeled tomatoes
1 med. sweet* onion, peeled and roughly chopped
2 cups low-sodium* chicken stock
1&1/2 t. kosher salt
1/2 t. ground cumin
1/3 cup neutral cooking oil
2 cups long-grain white rice
1-2 chile peppers, such as jalapeno or Serrano, seeded and minced (wear gloves!!*)
4-5 garlic cloves, pressed
1/4 cup finely chopped cilantro
Juice from 2 limes, plus additional wedges for serving
2 small tomatillos*, wrinkly skin removed and thinly sliced for serving

Place the whole tomatoes and onion in a blender or food processor and puree until smooth. Transfer 2 cups of the tomato mixture to a med. saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over med. heat. Reserve excess for another use. Meanwhile, heat the oil in a heavy Dutch oven over med.-med. high heat. When the oil is sizzling, add the rice and sauté, stirring frequently until lightly toasted and golden, 8-10 mins. Add the jalapenos and cook until they have softened, about 2 mins. lowering the heat if necessary. Add garlic and cook for an additional 30 secs. Pour the boiling tomato mixture over the rice and stir to combine. Turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15 mins. Remove from heat and gently stir the rice. Re-cover the pot and allow to rest undisturbed for an additional 10 mins. Add cilantro and lime juice; fluff gently with a fork. Taste and adjust seasoning, if desired. Serve with additional lime wedges, and decorate top with sliced tomatillos.

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