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Ingredients

2 cups hot water 1 cup uncooked white rice 1 tablespoon vegetable oil 4 cups water, divided 5 sprigs flat-leaf parsley ¼ white onion 2 cloves garlic 1 (8 ounce) package sliced fresh mushrooms 2 jalapeno peppers, seeded and chopped 2 tablespoons chicken bouillon granules

Nutrition Info

231.3 calories carbohydrate: 42.6 g cholesterol: : - fat: 4.2 g fiber: 2.6 g protein: 6.4 g saturatedFat: 0.7 g servingSize: - sodium: 84.4 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

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.

4 servings

This Mexican rice soup with mushrooms is full of white rice, parsley, fresh mushrooms, and spicy jalapeno peppers for a rich, tasty meal.