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 (or rendered lard)
2 cups long grain white rice
1-2 chile peppers, such as jalapeño or serrano, seeded and minced
4-5 garlic cloves, pressed
1/4 cup finely chopped cilantro
Juice from 2 limes, plus additional wedges for serving