Mexican Rice Soup With Mushrooms

1. 1

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

2. 2

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

3. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.