Mexican Rice Soup with Mushrooms recipe

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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: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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