Mexican Rice Soup With Mushrooms

  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.

water, white rice, vegetable oil, water, parsley, white onion, garlic, mushrooms, peppers, chicken bouillon granules

Taken from www.allrecipes.com/recipe/262297/mexican-rice-soup-with-mushrooms/ (may not work)

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