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Ingredients1 h 10 m servings 231 cals
Original recipe yields 4 servings
- 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.
Per Serving: 231 calories; 4.2 g fat; 42.6 g carbohydrates; 6.4 g protein; < 1 mg cholesterol; 84 mg sodium. Full nutrition
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