Conejo con arroz is a traditional dish that combines rice with rabbit meat. There are numerous variations on this specialty throughout Spain, with some calling for making the dish in the style of a paella, where it consists of a thin layer of rice with pieces of rabbit on top, and others preparing it as an arroz caldoso, retaining a little bit of the cooking liquid.

Apart from the rabbit and rice, other typical ingredients used for making this dish include onions, tomatoes, peppers, carrots, garlic, and olive oil, while the combination is usually flavored with saffron, bay leaves, paprika, salt, and pepper. To prepare conejo con arroz, the pieces of meat are typically browned before they’re combined with the other ingredients and simmered in water or broth.

The dish traditionally uses short-grain varieties of rice such as calasparra, bomba, or Arborio, and some versions call for enhancing the combination with the addition of snails, almonds, or mushrooms. Typical of the traditional cuisines of Murcia, Calasparra, and El Ronquillo, this specialty is usually enjoyed with a side of lemon wedges, a Mediterranean salad, and a glass of red wine.