Cook the rice. I took the rice Indica from TM Mistral. Lay the bags of rice in boiling salted water and cook on slow heat for 20 minutes.

Meanwhile, remove the rabbit meat from the bones and chop it. Important!!! rabbit cut into very small and thin pieces - about the size of my thumbnail.

Marinade for meat: add salt, chili, chopped garlic cloves, squeeze out about one teaspoon (to taste) lemon juice, pour olive oil and allow to promarinovatsya, while cooking the rice.

Five minutes until rice is done start cooking the rabbit. Here everything is done very, very quickly. Therefore, pre-prepare and chop all the vegetables. The pan heated very strongly, pour olive (vegetable) oil. Spread the finely chopped pancetta or smoked bacon, smoked bacon - to give the rabbit flavor "smoke". Fried bacon 30 seconds (approximately), put the rabbit and begin to actively stir it. Mix rabbit needs all the time, the FIRE MAXIMUM. And here is another thing: do not spread on the pan a very large amount of the rabbit, each piece should be free to obzhivatjsya from all sides. After two minutes the pieces are browned on all sides, then add wine, stir again, give half a minute to evaporate the alcohol

And add to the pan the chopped tomatoes, pepper (I have a semi-hot pepper, you can use a usual Bulgarian, just slice very thin) and olives. All stir again, allow to warm up for 30 seconds and switch off.

Meanwhile, the rice is cooked, take out the package and drain. Spread the rice on a plate and put on top of the rabbit. Rabbit couchette very tasty and juicy. But most importantly, do not cook it more than 3-4 minutes, otherwise it will become hard. So quick you can cook rabbit, useful properties of which is known already for a long time. Bon appetit you and your baby!