Rice with rabbit

Ingredients

1 rabbit, 2 green peppers, 2 red peppers, half a kilo of pear tomatoes, 4 cloves of garlic, the juice of a lemon, 1 dash of vinegar, 3 glasses of rice, olive oil, saffron, salt and 6 glasses of water, plus a little for boiling.

Preparation

At the butcher's they will cut the rabbit into pieces to make rice, as well as the liver and kidneys.

We will let the rabbit pieces marinate for a couple of hours with lemon juice and a dash of vinegar so that the meat is softer.

Meanwhile, we will fry the liver and kidneys in a pan with a little olive oil. When they are fried, we will put them in a mortar and grind them. We set them aside.

We will put the whole red peppers, salted and greased with a drizzle of oil in the oven for about 20 minutes. When they have cooled, we will cut them into strips and reserve.

In a clay pot, we will fry the rabbit in pieces with olive oil.

When it takes on color, we will add the green peppers and the garlic chopped as finely as possible and after a couple of minutes the tomato, without skin or seeds, and over low heat we will let the sofrito be well confit.

We must bear in mind that every time we add an ingredient to the casserole we must salt it a little.

We add the water and let it start to boil, put in the minced liver and kidneys, taste for salt and correct if necessary.

We add the saffron or food coloring and a couple of minutes later the rice which we will leave for 5 minutes on high heat and then up to 13 minutes on moderate heat.

Since it is a rice in a casserole, from the moment we add the rice we must stir at all times with a wooden spoon.

After 18 minutes from when we have added the rice, we will decorate the rice with the strips of red pepper that we had reserved, we will put a sprig of rosemary in the center of the casserole, we cover it and let it rest for 5 minutes before serving at the table.

Notes

Some people, in addition to the lemon and vinegar, also add thyme to the maceration.

It will be more mellow than when cooked in a paella.