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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."
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1 h 10 m servings 231 cals
Original recipe yields 4 servings

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  1. Combine hot water and rice in a bowl and soak for 15 minutes. Rinse until water runs clear and drain very well.
  2. Heat oil in a saucepan over medium heat. Add rice and cook, stirring constantly, until translucent, about 5 minutes.
  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. 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

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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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 o...