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.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 231 Calories

Ingredients

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

Recipe Instructions

Step 1

Combine hot water and rice in a bowl and soak for 15 minutes. Rinse until water runs clear and drain very well.

Step 2

Heat oil in a saucepan over medium heat. Add rice and cook, stirring constantly, until translucent, about 5 minutes.

Step 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.

Step 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.