1 pound lean pork
2 tablespoons olive oil
1 pound bull or other American beef round cut
1 teaspoon salt and pepper to taste
1 cup white wine
1 generous pinch ground black pepper
2 tablespoons all-purpose flour
salt and pepper to taste
1 teaspoon beef bouillon granules
Heat oil in a large stock pot over medium heat. Throw in the pork, oil, and salt and pepper to taste. Mix well. Add the rice and stir well. Add salt and pepper, adding just enough to cover. Add the flour, and stir to coat in throughout, though do not brown.
Reduce heat to medium high, cover and simmer for 20 minutes, or until cooked through and bones are tender. Add the wine and brown most of the flakes off the pork, grains here and there. Stirring occasionally, return pork to stock pot, and stir again. Keep stock mixture warm. Season meats with salt and pepper orange zest, if desired.
Add fat-free cream cheese or cream cheese soup mix, if desired. Cook cool, stirring occasionally.