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


Recipe Summary

20 mins
35 mins
15 mins
1 hr 10 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

231 calories; protein 6.4g; carbohydrates 42.6g; fat 4.2g; sodium 84.4mg. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This came together in a snap and was pretty good. I misread the recipe and accidentally added one too many cups of water. Because of that I let it cook longer hoping the rice would absorb some of the excess liquid but in doing so I overcooked the rice. Don't make the same mistake I did by reading over the part that the 4 cups of water is divided. This is one I would make again to go along with a Mexican themed meal. I'd like to try it with cilantro instead of parsley. Read More