Arròs a la cassola (Rice casserole)

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  • Arròs a la cassola (Rice casserole)
  • 400 g - Rice
  • 1/2 - Rabbit cut into eight pieces
  • 200 g - Pork ribs, cut into small pieces
  • 2 - Onions, chopped
  • 2 cloves - Chopped garlic
  • 2 - Ripe tomatoes, grated
  • 100 g - Green peas
  • 1 1/4 liters - Water
  • Salt
  • Oil
  • For the "majada" (crushed garnish):
  • A few saffron threads
  • 1 clove - Garlic
  • Parsley

This dish is also called mountain rice or peasant rice.


Fry the rabbit and the pork ribs in a saucepan with oil until golden. Set aside.

Using the same oil, sauté the onion, garlic and tomato.

When the stir fry has turned dark, add the meat and stir. Add the rice, mix with the stir fry and add the boiling water.

After a moment, add the peas and the majada diluted with some of the cooking stock.

Add green or red peppers to the stir fry.
Add a few drops of cognac to the stir fry.
Some versions add other vegetables: green beans, artichoke, baked red pepper, etc.

Mushrooms may be added in season (Chanterelle, Tricholoma terreum, etc.)

Add chicken or substitute chicken for rabbit.
Instead of ribs, use sausages.
Add pork belly and cured ham.

Category: Rice and pasta.
Source: Corpus Culinari Català
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