Arroz a la cazuela

Method

Heat the chicken stock with saffron and keep warm. Season the rabbit pieces with salt and pepper, then brown in olive oil in a large earthenware cazuela or heavy-bottomed pan over medium-high heat for 5 minutes on each side, then remove and set aside. In the same pan, soften the diced onion in the remaining oil for 3 minutes, add the garlic and cook for 1 minute, then stir in the grated tomato and cook for 5 minutes until reduced. Add the rice and stir continuously for 2 minutes to toast the grains lightly. Return the meat to the pan, add the green beans and butter beans, then pour in the hot stock along with the bay leaf and rosemary sprig, bring to a boil and season to taste. Cover and reduce heat to low, cooking for 18-20 minutes until the rice is tender and has absorbed the stock, stirring occasionally to prevent sticking. Remove from heat, discard the herb sprigs, and let rest for 5 minutes before serving directly from the cazuela.