Creamy Puerto Rican rabbit rice with roasted squash, sweet peppers, and crispy cassava flatbread

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the squash on a baking tray and toss it with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Roast for 25 minutes, turning once, until tender and browned on the edges.

2. 2

   Season the rabbit with the remaining salt, remaining black pepper, dried oregano, ground cumin, and lemon juice. Let it rest for 10 minutes while the squash roasts.

3. 3

   Heat 1 tablespoon of olive oil in a wide pot or Dutch oven over medium-high heat. Brown the rabbit for 5 to 7 minutes, turning to sear several sides. Remove and set aside on a plate.

4. 4

   In the same pot, add the remaining tablespoon of olive oil, onion, sweet pepper, red bell pepper, and garlic. Cook for 4 to 5 minutes until softened. Stir in the culantro, cilantro, and tomato paste, and cook 1 minute more.

5. 5

   Pour in the dry white wine and scrape the bottom of the pot to loosen the browned bits. Cook for 2 minutes so the alcohol reduces slightly.

6. 6

   Add the rice, green olives, capers, bay leaf, and remaining smoked paprika. Stir for 1 minute to coat the rice in the sofrito.

7. 7

   Return the rabbit to the pot and add the chicken broth. Once it comes to a boil, reduce to medium-low heat, cover partially, and cook for 25 to 30 minutes, stirring 2 or 3 times, until the rice is creamy and the rabbit is tender.

8. 8

   Remove the bay leaf. Fold in the roasted squash gently so some cubes stay whole and others break down slightly, making the rice creamier. Adjust salt and pepper if needed.

9. 9

   While the rice rests off the heat for 3 minutes, toast the cassava flatbread in a dry skillet over medium heat for 2 to 3 minutes, stirring, until crisper and lightly golden.

10. 10

    Serve the creamy rabbit rice hot and finish each portion with the crispy cassava flatbread on top.