Mexican Style Beef and Rice Soup

I am not sure where I ever found this recipe, but I am SO glad I did. The combination of the cinnamon and orange juice along with the beef creates an incredible soup.

The original recipe calls for raisins and chocolate to be added, but that just doesn't sound good to me. I have never added it.

2 tablespoons olive oil, divided

1 lb boneless stewing beef, cut in to chunks

2/3 cup red wine

1 onion, chopped

1 green pepper, chopped

1 small fresh red chili pepper, chopped (I used a cayenne)

4 cloves garlic, minced

1 carrot, sliced

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1 teaspoon dried oregano, rubbed

2 bay leaves

1/2 cup fresh orange juice

1 (14 ounce) can diced tomatoes, not drained

5 cups beef broth

1/4 cup white or brown rice (I used brown as I had some leftover from lunch)

fresh cilantro, for garnish

Heat half the oil in a large soup pot over medium high heat, add the meat and brown on all sides. Add the wine and simmer for a few minutes. Pour in to slow cooker.

Put the pot back on the heat and add the rest of the oil. 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 a few minutes.

Add the coriander, cumin, cinnamon, oregano, bay leaf and orange juice. Stir. Add the tomatoes and broth, bringing almost to a boil, when it starts to bubble, pour in to slow cooker. Cook on high for about 3 hours. Add rice and cook for another hour, or til rice is tender.

Serve with cilantro.

This smells incredible while cooking!