Puerto Rican Creamy Rabbit Rice with Pumpkin, Olives, and Green Plantain Crisps

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. In a bowl, season the rabbit with 1 tablespoon olive oil, the sour orange juice, dried oregano, ground cumin, sweet paprika, 1 teaspoon salt, and black pepper. Let it rest for 15 minutes while you prepare the remaining ingredients.

2. 2

   Peel the green plantain and slice it very thin lengthwise. Toss it with 1 tablespoon olive oil and a pinch of salt. Arrange the slices on a tray and bake for 12 to 15 minutes at 220°C / 425°F, turning halfway through, until golden and crisp. Set aside.

3. 3

   In a wide pot or deep skillet, heat the remaining 1 tablespoon olive oil with the butter over medium heat. Brown the rabbit on both sides, about 6 to 8 minutes total. Remove the rabbit and set aside on a plate.

4. 4

   In the same pot, add the onion, garlic, and red bell pepper. Cook for 4 minutes until the onion softens. Stir in the sofrito and cook 2 minutes more, stirring until fragrant.

5. 5

   Add the tomato sauce, green olives, diced pumpkin, and bay leaf. Cook for 3 minutes. Add the rice and stir for 1 minute so it is well coated with the sofrito mixture.

6. 6

   Pour in the hot broth, return the rabbit to the pot, and adjust with the remaining salt to taste. Once it reaches a boil, reduce to medium-low heat and cook partially covered for 25 to 30 minutes, stirring 2 or 3 times, until the rice is tender, the rabbit is cooked through, and the texture is creamy.

7. 7

   Turn off the heat and stir in the fresh cilantro and culantro. Remove the bay leaf and let the rice rest for 5 minutes so it can settle slightly.

8. 8

   Serve the creamy rice hot and top each portion with the crisp green plantain shards.

9. 9

   If you prefer a more golden surface, place the oven-safe pot under the broiler for 3 to 4 minutes at 230°C / 450°F just before serving, watching closely so it does not dry out.