Dish

Conejo con arroz

Rabbit with Rice

Conejo con arroz is made by cooking rabbit with rice, onion, garlic, and other seasonings. The dish is typically served as a main course, and is often accompanied by a salad or other vegetable dish.

European cuisine› Mediterranean cuisine› Spanish cuisine

Rice Dish

Origins and history

Conejo con arroz has been a staple dish in Spanish cuisine for centuries. The dish originated in the southern region of Spain, where rabbit is a common ingredient in many traditional dishes.

Dietary considerations

Gluten-free, dairy-free, nut-free

Variations

There are many variations of conejo con arroz, with some recipes calling for the addition of other meats, such as chicken or pork. Some recipes also call for the use of saffron or other spices to add depth of flavor to the dish.

Presentation and garnishing

Conejo con arroz is traditionally served on a large platter, with the rabbit and rice arranged in a decorative pattern. The dish can also be garnished with fresh herbs, such as parsley or cilantro.

Tips & Tricks

To get the most flavor out of the rabbit, it is important to marinate it in a mixture of olive oil, garlic, and herbs before cooking. This will help to tenderize the meat and infuse it with flavor. Additionally, you can add a splash of white wine or sherry to the dish to help balance out the richness of the rabbit meat.