Rabbit and Rice
Fresh, savory flavor and tender meat
Ingredients
rabbit meat (washed, cut into small pieces, and marinated with salt and pepper)
1250 g
onion (washed and sliced)
100 g
green pepper (washed and julienned)
100 g
rice (washed and drained)
500 g
olive oil
50 g
minced garlic
15 g
fine salt
to taste
white pepper
to taste
saffron
a pinch
broth
to taste
Instructions
1
Step 1
Wash the rabbit meat and cut it into small pieces, sprinkle with fine salt and white pepper, and mix well. Wash the onion and slice it. Wash the green pepper and julienne it. Wash the rice and drain it. Set everything aside.
2
Step 2
Heat a pan and pour in the olive oil. When the oil is about 60 percent hot, add the green pepper strips and stir-fry until softened, then remove. Add the rabbit pieces and pan-fry until browned. Add the minced garlic and onion slices and stir-fry briefly. Pour in an appropriate amount of broth and bring to a boil. Season with fine salt and white pepper, then simmer over low heat until the meat is tender.
3
Step 3
Bring water to a boil in a pan, add the rice, fine salt, and saffron, bring back to a boil, then simmer over low heat until the rice is cooked. To serve, plate the rice, top with the rabbit meat and green pepper strips, and drizzle with the cooking juices.
