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Festive Rice Stew

2.2 lb. (1 kg) short pork ribs
½ onion and 5 garlic cloves for the ribs
2 cups rice
3 ground tomatoes
3 ground garlic cloves
1 ground medium onion
4 cups broth from ribs
8 serrano chiles
67 oz. (200 g) peas
1 sprig parsley
1 tbsp. oregano
Oil and salt to taste

Preparation:
Boil ribs with garlic, a little salt and onion. Soak rice in hot water for fifteen minutes and then rinse in cold water. Fry rice in a good amount of lard, preferably in a clay pot. When it takes on a golden colour, add ribs, removing any extra fat. Add ground tomatoes, garlic and onion. When all ingredients are well fried, add drained broth, whole chiles, parsley, peas and oregano. Check seasoning. Simmer over low heat until the broth reduces. If there are not quite four cups of broth from the ribs, water may be added.