Authentic Mexican Red Rice

Grind the cumin and garlic in the molcajete and add a little bit of water from the 2 cups to ensure everything makes it to the pan. Add the tomato and onion with a little bit of water from the two cups in a blender, just enough to blend, and set aside. In a pan on medium heat, add the oil and the rice and fry until golden brown; then add the blender and molcajete mix; turn up the heat to high, season with salt; add the serrano pepper on the center and the stems of cilantro, and when the water is bubbling, cover with a lid; turn down the heat to very low and cook for 10-15 minutes. Don’t take the lid off until it’s done; then mix it and put the lid back on but not fully closed.