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 onions, grated carrots. Then add the chopped straw petiole celery, chili pepper and garlic.
Once the vegetables are Golden brown, add the mussels.
After a couple of minutes, pour a glass of white wine. Continue cooking without the lid for about five minutes, pour in the chicken broth. Season with salt and pepper on taste. If a little sour, add a tablespoon of sugar. Stir well. Now add rice, again stir well (pilaf mixed one time), add spices and raisins. Cover tightly with a lid, reduce heat to a minimum.
Simmer for 15 minutes. Turn off the heat on the stove and let it brew for another 15 minutes. Serve sprinkled with chopped parsley or cilantro.