MEXICAN RICE SOUP WITH MUSHROOMS

Mexican Rice Soup with Mushrooms image

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

Provided by Eugenia

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 231.3 calories, Carbohydrate 42.6 g, Fat 4.2 g, Fiber 2.6 g, Protein 6.4 g, SaturatedFat 0.7 g, Sodium 84.4 mg, Sugar 1.8 g