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.
Add the green pepper, chile, garlic and carrot, stir and cover, cooking
for 3 minutes. Add the coriander, cumin, cinnamon, oregano, bay leaf
and orange zest. 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.
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