Rabbit with peppers and rice

Ingredients

For 1 serving

• Rabbit160 g
• Bell peppers200 g
• Onion50 g
• White wine vinegar10 ml
• Bay leavesto taste
• White rice60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: sulphites,

In season: June – September

Method

1. Pat the rabbit pieces dry with kitchen paper and season with salt and pepper. Heat half the oil in a casserole over medium-high heat and brown them for 8 minutes, until golden; deglaze with the white wine vinegar and let it evaporate for a minute.
2. Add the bay leaf and half a glass of water, cover and cook over low heat for 25 minutes.
3. Meanwhile peel and slice the onion; wash the peppers, remove the stalk, seeds and pith and cut them into strips about 2 cm wide. Heat the remaining oil in a frying pan over medium heat and soften them with the onion for 10 minutes, until tender; salt them.
4. Add the peppers and onion to the rabbit and cook for another 15 minutes, until the peppers are very soft and the meat comes away easily from the bone.
5. Meanwhile bring a pan of water to the boil, salt it and cook the rice for 14 minutes, until al dente; drain.
6. Remove the bay leaf and serve the rabbit and peppers next to the rice.