Beef And Rice Soup, Mexican Style

1. 1

   Heat half the oil in a soup pot over medium high heat, add the meat and brown on all sides.

2. 2

   Remove the pan from the heat, and add the wine.

3. 3

   Pour the meat/wine mixture into a bowl and set aside, then put the soup pot back on the heat.

4. 4

   Add the remaining oil and let it heat for a minute, add the onions, stir and cover for 3 minutes.

5. 5

   Then add the green pepper, chile, garlic and carrot, stir and cover, cooking for 3 minutes.

6. 6

   Then it's time to add the coriander, cumin, cinnamon, oregano, bay leaf and orange zest.

7. 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. 8

   Simmer gently for one hour, stirring occasionally.

9. 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. 10

    (you may need to raise the heat up a bit) Ladle into bowl and garnish with the cilantro.

No additional tips available.