Rabbit Rice

If you haven't noticed yet, I love cooking rice. It is so versatile and since David is not a big pasta fan (which sucks!), it's another great way to hide some veggies in there :)

For those who didn't know, the original Valencian paella is made with rabbit; although, nowadays, many people substitute it with chicken.

Since we had our friend from France staying with us and that she loves rabbit, I decided it had been too long since I bought some. David likes it but hates the fact that the bones are so small and can easily be eaten. I swear, I really have a picky eater!

Rabbit Rice

Ingredients:

1 rabbit chopped
2 cups rice
5 cups of chicken broth
1 green pepper
1 tomato
1 onion
1 garlic head
saffron
rosemary
parsley
salt and pepper
oil

Chop the onion, tomato and pepper.

In a paellera or large pan, heat some oil. When ready, add the chopped rabbit.

Brown for a few minutes on both sides and remove from the pan.

Add the garlic head to the pan. This is a technique I've seen here before and tried it once. It's a great way of getting the flavor and then as you serve, whoever wants some roasted garlic mixed with their dish, takes a clove, squeezes it out and there you have it.

After a few minutes, add the onion.

Sweat for a few minutes before adding the tomato.

Let the tomato cook for a while before adding the green pepper.

Add the rabbit back to the pan.

Add the rice to the mixture.

Mix well to fully coat it with the juice pan.

Add the broth, saffron, parsley, rosemary, salt and pepper.

Cook in the oven or the stovetop for about 20 minutes or until the rice is fully cooked.

Look at that awesomeness! Doesn't it look simply amazing?!

Enjoy :)