Cut the pork breasts into pieces and put them to boil for 1 hour. Cut the lard or bacon into strips and put them in a pan to braise until softened. Remove them and fry the chopped leeks and carrots in the same fat. Once tender, add the corn and beans.
After 10 minutes, add the soaked in water and well-drained rice. Simmer until glassy and stir gently. Season with salt, black pepper and transfer to a tray.
Mix with the fried veggies and distribute the pork breasts, chili peppers and pour on the broth in which you boiled the breasts. Put the dish to bake in a highly pre-heated oven for about 40 minutes.