Mexican Chicken Stew - cooking recipe

Ingredients

1 tablespoon olive oil
1 medium onion, roughly chopped
4 large garlic cloves, roughly chopped
2 jalapenos, seeded and sliced
1 tablespoon dried oregano
1 teaspoon ground cumin
1 (28 ounce) can chopped tomatoes with juice
3 cups shredded cooked chicken
3 dashes Worcestershire sauce
3 -4 cups chicken stock
1 lime
1 cup cooked white rice
salt

Preparation

Heat oil in a saucepan over medium heat. Add onion and saute for 2 minutes. Add garlic and jalapeno and cook until soft and translucent, about 2 minutes. Add spices and cook for 1 to 2 minutes more.
Add tomatoes, chicken, Worcestershire, and stock. Bring to a simmer and cook 20 minutes.
Cut the lime in half and squeeze the juice into the pot.
Add white rice and cook 5 minutes longer to warm rice through. Season to taste with salt.