Soak rice in hot water for 20 minutes, rinse, drain and dry. Singe
the tomatoes, peel and blend them along with the onion, garlic and
add salt to taste.
Peel, dice and cook potatoes and carrots along with peas. Fry the
chorizo in the lard, Remove the excess fat and fry the rice until
golden. Add pureed tomato. Season to taste and fry until it thickens.
Add one cup cold water and the vegetables, parsley and salt. When
all the water is absorbed, add the hot broth, cover and cook over