Mexican Rice Soup with Mushrooms recipe
All Recipes Soups, Stews and Chili Recipes Soup Recipes
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 caloriescarbohydrate: 42.6 gcholesterol: : -fat: 4.2 gfiber: 2.6 gprotein: 6.4 gsaturatedFat: 0.7 gservingSize: -sodium: 84.4 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Mexican Rice Soup with Mushrooms
Directions
-
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.