Arroz con Conejo

Rice and Rabbit. Adapted from Valley Style Arroz con Pollo in The Casserole Queens Cookbook by Crystal Cook and Sandy Pollock.


Hubby got this book for me a few years ago. There are some great recipes in it! Check it out (or let me know if the preview link doesn’t work 😉 )

When I’m looking for a new recipe for rabbit, I generally start with chicken recipes and start substituting. This one has become a favorite, with a few other modifications. Without fail the girls always go for seconds. That’s a win in my book! As you can see, this recipe is frequently used!


This makes a full casserole dish, so dinner for four, plus leftovers for lunch the next day.
Prep time: 5 minutes     Active cooking: 30 minutes     Bake time: 20-30 minutes
Total time: about an hour

Rabbit Tenderloin and Shoulder (at least 4 pieces each), cut tenderloin into bite-size pieces
2 tsp salt, plus more for rabbit
2 tsp fresh ground pepper, plus more for rabbit
3 Tbsp olive oil
1 1/2 cup long grain rice
1 (14 1/2 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 cup finely chopped onion
1 cup finely chopped red bell pepper
1 1/2 cup frozen lima beans
2 Tbsp tomato paste
4 garlic cloves
3 bay leaves
2 tsp ground cumin
32 oz rabbit broth, or as needed (can substitute chicken broth)

Season the rabbit with salt and pepper. Heat oil in a large sauté pan over medium high heat and add pieces of rabbit. Fry until browned. Transfer the rabbit onto a plate and set aside.


Add rice to the remaining oil in the pan and cook until no longer translucent, about 5 minutes. Add onion, bell pepper, and garlic and cook until vegetables are soft, about 5 minutes. Add lima beans, tomatoes, tomato sauce, paste, bay leaves, cumin, salt and pepper, and about 2 cups of the broth. Bring to a boil. Reduce heat and simmer 10 minutes (preheat oven to 350 at this point), then transfer to a 9 x 13-inch casserole dish.


Nestle the rabbit pieces into the rice to prevent it from overcooking. Cover the dish with foil and bake until the rice is tender and rabbit is cooked through, about 20-30 minutes. Add broth to the casserole dish if needed during baking, 1 cup at a time, to keep the rabbit and rice moist.

Most recently, I made this meal times two, one for our family and the other for a friend who recently had a baby. With getting everything in the fridge and packed up for travel, I forgot to take a final picture of this meal! I’ll update with a picture when we make it again, which I’m sure will be fairly soon.

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