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White Rice with Chicken Giblets

2 cups rice
1 tsp. chopped onion
1 tsp. chopped garlic
4 cups chicken broth
1 lb. (½ kg) chicken giblets cooked with garlic, onion and salt
1 tsp. oregano
1 agua or cuaresmeño chile
1 sprig parsley
Salt to taste

Preparation:
Soak rice in warm water, wash in cold water and drain. Fry in lard or oil in a large pot. Once it has taken on a golden colour, drain the oil. Sauté the onion and garlic, add broth, salt, chopped giblets, oregano, chile and parsley. Simmer until the broth has reduced.