Rice with rabbit and liver

This rice is a classic in my house. A simple recipe, healthy and delicious that we usually prepare on the weekend, especially during the summer months when the weather invites you to eat in the garden and friends are never absent.

This dish brings together vegetables collected from the garden such as onions, tomatoes and peppers with a hunting piece, Rabbit. A recipe that you can vary, depending on the vegetables you have on hand, and that constitutes an alternative to the classic one chicken rice.

Ingredients

For two people

• 300 gr. of rice
• 1 rabbit, chopped (with its livers)
• 1 cebolla
• 1 garlic
• 1 red pepper
• 1 tomato
• 1 teaspoon paprika sweet
• 1/2 glass of White Wine
• Water
• Food coloring (optional)
• Pepper
• Sal Island
• Olive oil
• 1/2 lemon

Crafting

We prepare the rabbit. To do this, we salt and pepper it and sauté it in a pan with very hot olive oil for a few minutes. We want to mark it, not cook it completely -it will finish with the rice- We set aside and reserve.

Finely chop the onion, garlic and pepper. In the same oil that we have marked the rabbit, we poach the vegetables. When these are tender, add the peeled and chopped tomato and let it cook. Season with salt and pepper, then add a teaspoon of sweet paprika and stir.

Add to the casserole the rabbit that we have reserved previously, the white wine and we stir a couple of minutes so that the alcohol evaporates.

We add the rice, the water and a little food coloring. We cook until the rice is tender. Let rest a few minutes and serve hot with a lemon wedge.

Notes

For each glass of rice you should add at least two glasses of water. It is always preferable to add more water if we see that the rice dries during cooking than to spend it.

More information -Chicken rice

More information about the recipe