Ingredients
4
4 servings
- •2 cups hot water
- •1 cup uncooked white rice
- •1 tablespoon vegetable oil
- •4 cups water, divided
- •5 sprigs flat-leaf parsley
- •0.25 white onion
- •2 cloves garlic
- •1 (8 ounce) package sliced fresh mushrooms
- •2 jalapeno peppers, seeded and chopped
- •2 tablespoons chicken bouillon granules
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 231
- Carbohydrate: 43g
- Fat: 4g
- Fiber: 3g
- Protein: 6g
- Sugar: 2g
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