Mexican Rice Soup With Mushrooms

• 2 cups hot water
• 1 cup uncooked white rice
• 1 tablespoon vegetable oil
• 4 cups water, divided
• 5 sprigs flat-leaf parsley
• 1/4 white onion
• 2 cloves garlic
• 1 (8 ounce) package sliced fresh mushrooms
• 2 jalapeno peppers, seeded and chopped
• 2 tablespoons chicken bouillon granules

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)