A delicious and comforting rice dish made with tender rabbit and mushrooms.
- 600 grams of rabbit, chopped
- 150 grams of mushrooms
- 200 grams of rice
- 800 milliliters of beef broth
- 2 garlic cloves
- 1 onion
- bay leaf
- 1 red bell pepper
- 2 tomatoes
- 1 teaspoon of sweet paprika
- teaspoon of cumin
- oil
- salt
Prepare the ingredients
Peel and chop the onion and garlic. Grate the tomatoes. Clean and dice the bell pepper and mushrooms.
Cook the meat
Saut the rabbit in 50 ml of oil until golden brown. Remove from the pan.
Saut the vegetables
In the same oil, saut the onion and bell pepper for about 5 minutes. Add the tomato, spices, and a bay leaf, and cook for another 5 minutes.
Cook the rabbit
Add the rabbit back to the pan, cover with the beef broth, and simmer for 20 minutes. Remove the meat and bay leaf, and blend the sauce.
Saut the mushrooms
Heat a pot with 2 tablespoons of oil and saut the mushrooms with garlic for 5 minutes.
Cook the rice
Add the rice and some of the rabbit sauce to the pot, and cook for about 15 minutes. Adjust the seasoning halfway through cooking. Serve the rice with the rabbit and the remaining sauce.