Summary

Ingredients

• 1 rabbit approx. 200 g, cut into approx. 2 pieces, with bones
• 0.6 kg rice (round grain)
• 2 bell peppers, color according to taste
• 4 cloves garlic
• 1 large onion (s)
• 1 medium tomato (s), cut into pieces
• olive oil
• some white wine
• some saffron, or turmeric, or colorante

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Instructions

1. In a large pan, fry the very coarsely diced peppers with olive oil over a low heat. Then take it out of the pan.
2. Lightly fry the rabbit in this olive oil with a little salt, pepper and the chopped garlic cloves. Deglaze with a little white wine, let it reduce and pour in plenty of water (I cannot state the exact amount, as a lot of liquid evaporates during cooking). Stew until the meat is done.
3. In the meantime, fry the onions in a second pan with a little olive oil, add the rice, sweat for about 3 minutes and add the tomatoes, salt and pepper. Heat for 2 to 3 minutes, then switch off the plate.
4. When the rabbit meat is done, add the rice, plus saffron, which has been soaked briefly in warm water, or turmeric or colorante. Stir every now and then and add liquid if necessary. After about 10 minutes add the peppers. To taste.
5. Tip:
6. I love the rice when it still has a bit of bite, but that`s a matter of taste.
7. If you love it, you can add snails just before the rice is done. The brew in which they were cooked is added beforehand.