Arroz Atollado - Latinos Platos

1 cup extra-virgin olive oil 
6 scallions, finely chopped 
5 cloves garlic, finely minced 
2 large ripe tomatoes, finely chopped 
3 Tablespoons finely chopped chipotle in adobo
5 sprigs fresh cilantro
Fine  sea salt and freshly ground black pepper to taste
½ teaspoon ground cumin, plus more for seasoning
3 pounds pork ribs, cut into 1 ½ inch pieces
5 cups dry long-grain rice (preferably Carolina brand)
2 cups frozen or fresh peas
3 medium carrots, minced

Heat the olive oil in a 7 quart pot over medium heat. When hot, add the scallions and garlic and saute until fragrant; about 5 minutes. Add the tomatoes and chipotle in adobo and cook for 3 minutes. Chop up 4 of the cilantro sprigs, add to the pot and cook for another 2 to 3 minutes.

Stir in ½ Tablespoon salt, ½ Tablespoon pepper and the  cumin. Add the pork ribs and brown on all sides; 5-7 minutes. Stir in 10 cups water. Add the rice, peas, and carrots; stir again. Drop in the remaining cilantro sprig.

Cook, covered, over medium heat until most of the water has been absorbed and the rice grains have opened, about 60 minutes. Turn off the heat and leave covered for 10 minutes.

Taste broth and season with more salt, cumin and black pepper if necessary.

Prepare this with beef, chicken, chorizo or any combination of the three.