Mexican Rice

3 ripe roma tomatoes
3 cloves of garlic
1/2 jalapeno (with or without seeds depending on desired heat)
1/2 white onion
1/4 bunch of cilantro 
1 tsp salt (more or less depending on preference)
1/2 tsp pepper
1 tsp oil
1 cup brown rice

1. Give your veggies a rough chop and throw them in your blender. Add water and S&P. I used 3 cups as my rice package suggested a 3/1 ratio. Follow the ratio on whatever rice you are using...as is common sense. I am in Mexico and shit is weird here, so I can't guarantee it is going to be the same for you. Blend that shit until it is all liquidy.

2. Push the liquid through a strainer, or if you don't have one, you can use a coffee filter.. and if you don't have that, don't worry about it, just use it as it is. MEASURE THE LIQUID. Make sure you still have the desired amount.

3. Heat up a pot on your burner, then add the oil. You want to make sure your pan is hot before you add the oil and the oil is hot before you add the rice. Then add your rice. You almost want to toast it in the oil before adding the liquid.. about 1-2 minutes. Add liquid.

4. Cover and cook for recommended time on package. But seriously, I rarely follow this because I always seem to fuck up the rice. I make sure to stir it every once in a while and at about 30-40 minutes I taste it to see where it's at. Remember, it does not have to be mushy soft. You should let it sit for about 10 minutes with the lid on off the heat. It will continue to cook.

5. Rice is done. Eat it with some chicken and a salad, or if you are lazy, just garnish it with some fresh diced tomato and cilantro and it's good enough for a meal.