Beef and Rice Soup, Mexican Style
This soup is so different, yet so delicious. Easy to prepare, just do your chopping and measuring of spices first, then all you need to do is make the soup. I can't really describe the flavor, except to say that is like no other soup I've had before--very "fresh" tasting--your tastebuds will thank you! From Easy Meals, Mexican. Don't let the long list of ingredients put you off. Doing the prep first makes it easy--chopping your veggies, and measuring the spices. And don't say yuck to the orage zest, raisins and chocolate. It all contributes the wonderfully fresh, lively taste of the soup!
INGREDIENTS
Nutrition- 3tablespoons olive oil
- 1
- 2⁄3cup red wine
- 1
- 1
- 1
- 3 -4
- 1carrot, grated (I use the large holes on the 4 sided grater, so the pieces don't "disappear" in the soup)
- 1⁄4teaspoon ground coriander
- 1⁄4teaspoon ground cumin
- 1⁄8teaspoon ground cinnamon
- 1⁄4teaspoon dried oregano
- 1
- 1⁄2
- 1
- 5cups beef bouillon
- 1⁄4
- 3tablespoons raisins
- 1⁄2ounce semisweet chocolate, chopped in small pieces
-
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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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