Mexican rice belongs to an unusual
category of Mexican dishes called dry
soups. To make a dry soup,
a starchy food such as rice, noodles, or
cut-up tortillas is cooked slowly in a soup
broth. Eventually the broth is completely
absorbed by the starch, leaving a "dry"
soup. Dry soups are served as a separate
course before the meat course.
1cup white rice, uncooked
2 tablespoons of vegetable oil
4 cups tomato juice
4 tablespoons butter or margarine
½ teaspoon ground cumin
1 teaspoon salt
½ green pepper, cleaned out and chopped
1 ½ cups chopped onion
2 large tomatoes, chopped, or 1 8 ounce can (1 cup) tomatoes cut up with a spoon
From: CORONADO, R. Cooking the Mexican Way. USA: Lerner Publications Company, 1982.
O texto Mexican Rice, por suas características de forma e por seu propósito comunicativo, é exemplo do gênero