Mushrooms Recipe · Mexican Rice Soup with Mushrooms

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

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

Cooking Directions

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.

Nutrition Facts

• calories231.3
• carbohydrateContent42.6 g
• fatContent4.2 g
• fiberContent2.6 g
• proteinContent6.4 g
• saturatedFatContent0.7 g
• sodiumContent84.4 mg
• sugarContent1.8 g