Caldero Rabbit Rice with Pigeon Peas, Smoky Eggplant and Queso del País Finish

Name: Caldero Rabbit Rice with Pigeon Peas, Smoky Eggplant and Queso del País Finish
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6
Cuisine: Puertorriqueña
Ingredients: 2 lb rabbit, cut into pieces; 2 cups medium-grain rice; 1 1/2 cups cooked pigeon peas; 10 oz eggplant; 1/2 cup Puerto Rican sofrito; 1/2 cup tomato sauce; 4 cups chicken broth; 3 oz grated queso del país; 1/3 cup stuffed green olives; 1 cup yellow onion; 1 cup red bell pepper; 6 cloves garlic; 1/2 cup fresh culantro; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp smoked paprika; 1 leaf bay leaf; 3 tbsp olive oil; 1 tbsp apple cider vinegar; 1 1/2 tsp salt; 1 tsp black pepper

An original Puerto Rican recipe inspired by arroz de caldero: rice with a lightly toasted bottom layer, cooked with adobo-rubbed rabbit, pigeon peas, Puerto Rican sofrito, smoky eggplant, and a final shower of grated queso del país. It delivers deep flavor, recao aroma, and a balance of fluffy rice, juicy meat, and tender vegetables.

25 minPrep

60 minCook

85 minTotal

6Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

900 g rabbit, cut into pieces (with hueso if possible)
360 g medium-grain rice (enjuagado and escurrido)
240 g cooked pigeon peas (escurridos si son of lata)
300 g eggplant (diced small)
120 ml Puerto Rican sofrito (casero or preparado)
120 ml tomato sauce
960 ml chicken broth (low sodium preferiblemente)
80 g grated queso del país (for terminar)
60 g stuffed green olives (sliced)
150 g yellow onion (chopped)
120 g red bell pepper (chopped en cubitos)
18 g garlic (chopped)
15 g fresh culantro (chopped)
2 g dried oregano
2 g ground cumin
2 g smoked paprika
1 unit bay leaf
45 ml olive oil (divided)
15 ml apple cider vinegar
9 g salt (ajustar to taste)
2 g black pepper (ajustar to taste)

Nutrition facts

per serving

498 kcal

Calories

31 g

Protein

39 g

Carbs

22 g

Fat

5 g

Fiber

34 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 425°F / 220°C. Toss the rabbit with 1 tablespoon olive oil, apple cider vinegar, half of the garlic, dried oregano, ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let it rest for 15 minutes while you prepare the remaining ingredients.
2
Place the eggplant on a tray and toss it with 1 tablespoon olive oil, a pinch of salt, a pinch of black pepper, and the smoked paprika. Roast for 20 minutes at 425°F / 220°C, stirring halfway through, until golden with lightly smoky edges.
3
In a large caldero or heavy pot, heat the remaining tablespoon of olive oil over medium-high heat. Brown the rabbit pieces for 6 to 8 minutes, turning to sear both sides well. Transfer them to a plate.
4
In the same pot, add the yellow onion, red bell pepper, and the remaining garlic. Cook for 4 minutes until softened. Stir in the Puerto Rican sofrito and cook 2 minutes more, stirring to develop the aroma.
5
Add the tomato sauce, stuffed green olives, cooked pigeon peas, bay leaf, and fresh culantro. Mix well. Return the rabbit to the pot along with any juices collected on the plate.
6
Add the medium-grain rice and stir for 1 minute so it is coated in the sofrito mixture. Pour in the hot chicken broth, taste the liquid, and adjust with the remaining salt and the rest of the black pepper if needed.
7
Once it comes to a boil, lower to medium heat and cook uncovered for 8 minutes, stirring only once gently so the top does not stick too much while the rice begins absorbing the liquid.
8
Fold in the roasted eggplant and distribute it without overmixing. Reduce to low heat, cover tightly, and cook for 22 to 25 minutes until the rice is tender and the rabbit is cooked through. If you want a light pegaíto layer, leave it undisturbed for the final 2 minutes.
9
Turn off the heat and let the pot rest, covered, for 10 minutes. Remove the bay leaf, sprinkle the grated queso del país on top, and cover again for 2 minutes so it melts slightly from the residual heat.
10
Serve hot, making sure to scoop some of the toasted bottom rice into each portion for the classic caldero touch.

Chef tips

If you cannot find rabbit already cut, ask your butcher to portion it into medium pieces for even cooking. Keep the broth hot before adding it so the rice cooks steadily. Use a heavy-bottomed pot for the best texture and a controlled toasted bottom layer.

Substitutions

You can substitute queso del país with semi-firm queso fresco or low-moisture mozzarella. If culantro is unavailable, use fresh cilantro, though the flavor will be less traditional. Stuffed olives can be replaced with plain green olives.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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