Heat oil in a saucepan
over medium heat. Add onion
and saute for 1 to 2 minutes. Add garlic and jalapeno
and sweat until soft and translucent. Add spices
and cook for 1 to 2 minutes until fragrant and aromatic
. Add tomatoes
, chicken, Worcestershire, and stock.
Bring to a simmer
and cook 20 minutes.
Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.
Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.
Ladle into bowls and garnish with sour cream and cilantro.