Mexican Rice Soup with Mushrooms

Mexican Rice Soup with Mushrooms
  • 2 cups hot water
  • 1 cup uncooked white rice
  • 1 tablespoon vegetable oil
  • 4 cups water, divided
  • 5 sprigs flat-leaf parsley
  • 1/4 white onion
  • 2 cloves garlic
  • 1 (8 ounce) package sliced fresh mushrooms
  • 2 jalapeno peppers, seeded and chopped
  • 2 tablespoons chicken bouillon granules


  1. Combine hot water and rice in a bowl and soak for 15 minutes. Rinse until water runs clear and drain very well.
  2. Heat oil in a saucepan over medium heat. Add rice and cook, stirring constantly, until translucent, about 5 minutes.
  3. Combine 1 cup water, parsley, onion, and garlic in a blender. Process until smooth. Pour through a strainer into the saucepan with the rice and bring to a boil for 3 minutes. Add mushrooms and jalapeno peppers. Boil until slightly tender, about 2 minutes more.
  4. Stir remaining 3 cups water and chicken bouillon into in the saucepan with the rice. Bring back to a boil, reduce heat, and cover. Simmer until rice is soft, about 15 minutes.

04/13/2018
Mexican Rice Soup with Mushrooms, recipe PT15M PT1H 5 455 calories

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