Since sautéing orzo in butter gives it a nutty taste and toasting almonds makes them buttery, the two ingredients are perfectly complementary in this pilaf.
Barely a day goes by at the Puerto Rican table without rice and beans making an appearance, but this version is pull-out-the-stops-special rather than everyday.
Brick-red Spanish paprika, green artichokes, and golden saffron contribute beautiful color, while browned rabbit infuses the rice with a meaty richness.