- 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
- Combine hot water and rice in a bowl and soak for 15 minutes. Rinse until water runs clear and drain very well.
- Heat oil in a saucepan over medium heat. Add rice and cook, stirring constantly, until translucent, about 5 minutes.
- 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.
- 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
recipepes.com
Mexican Rice Soup with Mushrooms, recipe
PT15M
PT1H
5
455 calories