Beef and Rice Soup, Mexican Style
photo by ciao4293
- Ready In:
- 2hrs 15mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 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 white rice
- 3 tablespoons raisins
- 1⁄2 ounce semisweet chocolate, chopped in small pieces
- chopped fresh cilantro, for garnish.
directions
- Heat half the oil in a soup pot over medium high heat, add the meat and brown on all sides.
- Remove the pan from the heat, and add the wine.
- Pour the meat/wine mixture into a bowl and set aside, then put the soup pot back on the heat.
- Add the remaining oil and let it heat for a minute, add the onions, stir and cover for 3 minutes.
- Then add the green pepper, chile, garlic and carrot, stir and cover, cooking for 3 minutes.
- Then it's time to add the coriander, cumin, cinnamon, oregano, bay leaf and orange zest.
- 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.
- Simmer gently for one hour, stirring occasionally.
- When the hour is up, add the rice, raisins and chocolate, cover again, and simmer for another 1/2 hour, until rice is tender.
- (you may need to raise the heat up a bit) Ladle into bowl and garnish with the cilantro.
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RECIPE SUBMITTED BY
ciao4293
United States