Mexican rice — arroz a la Mexicana — uses the sopa seca ("dry soup") technique: long-grain rice fried in oil until evenly golden, then cooked in a blended tomato broth by absorption. The frying of the dry rice before the liquid is added produces the characteristic dry, separate-grain texture of Mexican rice — each grain sealed with fat before the liquid makes contact.
- **Frying the rice dry:** Unrinsed, completely dry rice in oil at medium heat — stirred constantly for 5–8 minutes until every grain is golden. The frying must be even — pale grains will be soft and sticky in the final dish. - **The tomato broth:** Blended fresh tomato, onion, and garlic — strained and added to the fried rice at a 2:1 liquid to rice ratio. - **The vegetables:** Carrot, peas, corn — added with the liquid. They cook in the absorbed liquid as the rice cooks. - **The seal:** Once the liquid comes to a boil, cover and reduce to the lowest heat — 18–20 minutes undisturbed.
Mexico: The Cookbook