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Mexican Rice Soup with Mushrooms
Mexican Rice Soup with Mushrooms
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Spicy Mexican rice and mushroom soup with fresh ingredients for a delicious meal.
Ingredients:
  • 2 cups hot water
  • 1 cup uncooked white rice
  • 1 tablespoon vegetable oil
  • 4 cups water, divided
  • 5 sprigs flat-leaf parsley
  • 0.25 white onion
  • 2 cloves garlic
  • 1 (8 ounce) package sliced fresh mushrooms
  • 2 jalapeno peppers, seeded and chopped
  • 2 tablespoons chicken bouillon granules
Instructions:
  • In a bowl, soak the rice in hot water for 15 minutes. Rinse until the water runs clear and drain thoroughly.
  • In a saucepan over medium heat, warm oil. Add rice and cook, stirring frequently, until it turns translucent, approximately 5 minutes.
  • In a blender, blend 1 cup of water with parsley, onion, and garlic until smooth. Strain the mixture into the saucepan with the rice and bring to a boil for 3 minutes. Add mushrooms and jalapeno peppers and continue boiling until slightly tender, for about 2 more minutes.
  • Combine the remaining 3 cups of water and chicken bouillon with the rice in the saucepan. Bring to a boil, then reduce heat, cover, and simmer until rice is soft, about 15 minutes.

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