Beef and Rice Soup, Mexican Style

READY IN: 2hrs 15mins




  • 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.