Mexican Rice Soup with Mushrooms
This Mexican rice and mushroom soup recipe is full of white rice, parsley, fresh mushrooms, and spicy jalapeno peppers for a tasty meal.
Rice should be soaked for 15 minutes in a bowl of hot water.
Rinse thoroughly, allowing the water to drain completely.
Oil is heated in a pan at medium heat.
Add the rice and stir continuously for 5 minutes or until translucent.
Blend 1 cup of water with the parsley, onion, and garlic.
until smooth, process.
Pour into the rice-filled saucepan after passing it through a strainer, then boil for three minutes.
Jalapenos and mushrooms should be added.
Boil for an additional 2 minutes or until slightly tender.
In the saucepan with the rice, stir in the final 3 cups of water and the chicken bouillon.
Regain a boil, then lower the heat and cover.
about 15 minutes, or until the rice is soft.