Beef And Rice Soup, Mexican Style

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 lb boneless stewing beef, cut into 1 inch pieces
• 2/3 cup red wine
• 1 onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 small fresh red chili pepper, seeded and finely chopped
• 3 -4 cloves garlic, minced
• 1 carrot, grated (i use the large holes on the 4 sided grater, so the pieces don't "disappear" in the soup)
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 1/4 teaspoon dried oregano
• 1 bay leaf
• 1/2 orange, zest of, grated
• 1 (14 ounce) can diced tomatoes, not drained
• 5 cups beef bouillon
• 1/4 cup long grain rice
• 3 tablespoons raisins
• 1/2 ounce semisweet chocolate, chopped in small pieces
• chopped fresh cilantro, for garnish.

Recipe

• 1 heat half the oil in a soup pot over medium high heat, add the meat and brown on all sides.
• 2 remove the pan from the heat, and add the wine.
• 3 pour the meat/wine mixture into a bowl and set aside, then put the soup pot back on the heat.
• 4 add the remaining oil and let it heat for a minute, add the onions, stir and cover for 3 minutes.
• 5 then add the green pepper, chile, garlic and carrot, stir and cover, cooking for 3 minutes.
• 6 then it's time to add the coriander, cumin, cinnamon, oregano, bay leaf and orange zest.
• 7 now add the tomatoes and bouillon, along with the beef/wine mixture--bring all of this to almost a boil, when it starts to bubble, reduce the heat to low and cover.
• 8 simmer gently for one hour, stirring occasionally.
• 9 when the hour is up, add the rice, raisins and chocolate, cover again, and simmer for another 1/2 hour, until rice is tender.
• 10 (you may need to raise the heat up a bit) ladle into bowl and garnish with the cilantro.