Rice rinse and leave in cold water to swell for 30 minutes.

In a deep saucepan with a thick bottom fry in vegetable oil finely chopped onion, grated carrot. Then add shredded petiolate celery, chili pepper and garlic. Once the vegetables are Golden brown, add the mussels.

After a couple of minutes to pour a glass of white wine. Continue to cook without lid for about five minutes, pour in the chicken broth. Season with salt and pepper. taste. If a little sour, add a tablespoon of sugar. Mix well. Now add rice, again stir well (pilaf mixed one time), add spices and raisins. Cover with a tight lid, reduce the heat to low. Simmer for 15 minutes. Turn the heat off on the stove and leave rice for another 15 minutes.

Serve sprinkled with chopped parsley or cilantro.