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.
Ingredients
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Combine hot water and rice in a bowl and soak for 15 minutes. Rinse until water runs clear and drain very well.
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Heat oil in a saucepan over medium heat. Add rice and cook, stirring constantly, until translucent, about 5 minutes.
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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.
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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: 231 calories; protein 6.4g; carbohydrates 42.6g; fat 4.2g; sodium 84.4mg.