Mexican Rice is a sopa seca. Sopa seca can also be made using
pasta or pieces of corn tortilla. Here's one I make using
vermicelli...

Sopa Seca de Vermicelli

1 package (8 ounce) - vermicelli
1 tablespoon - vegetable oil
1/4 cup - chopped white onion
1/4 cup - chopped mild green chile
1 tablespoon - chopped hot red chile
1 - tomato, peeled and seeded
1 clove - minced garlic
2 cups - chicken broth
salt and pepper or other seasoning to taste.

Using a rolling pin, break vermicelli into short (3/4 to 1 inch)
pieces. Heat broth to boiling, remove from heat and set aside.
Heat oil in a frying pan over medium heat. Sauté vermicelli in
hot oil until lightly browned. Push vermicelli to the side of
the pan and add garlic, onion and chiles. Continue sautéing
until veggies are limp. Add chopped tomatoes to pan and stir
to blend vermicelli and veggies. Add hot broth and seasoning
to taste. Cover pan and cook over very low heat until liquid
is almost absorbed. Let rest for 5 minutes before serving.

Rich