Mexican Chicken Stew

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4 tablespoons olive oil

1 medium onion, roughly chopped

4 large cloves garlic, roughly chopped

2 jalapenos, seeded and sliced

1 tablespoon dried oregano

1 teaspoon dried cumin

1 (28-ounce) can chopped tomatoes

3 cups shredded cooked chicken

Few dashes Worcestershire sauce

3 to 4 cups chicken stock

1 lime

1 cup cooked white rice

Kosher salt

Sour cream, for garnish

Fresh cilantro leaves, for garnish