1. To make the stock: In a very large stock pot, combine the chicken stock and water with the roughly chopped 1 pound of onions, carrots, celery, leek, ginger, 3 cloves garlic, tarragon, parsley, jalapenos with seeds, annatto seeds, juniper berries, peppercorns, sea salt and Rabbit heart.

2. Bring to a boil over high heat then reduce the heat so that the stock is simmering.

3. A simmering stock will be clearer than one that has been boiling. Skim any foam from the top.

4. Simmer for 15 minutes, partially covered, then add the Rabbit.

5. Simmer for an additional 45 minutes to 1 hour, or until the meat is tender.

6. Don't allow the stock to come to a rolling boil, otherwise the rabbit will be tough.

7. Remove the rabbit to a plate.

8. When cool enough to handle, remove the meat from the bones and cut it into large chunks.

9. Discard the bones and set the rabbit meat aside.

10. Strain the stock through a colander, pressing down on all the vegetables to extract as much flavor as possible.

11. Discard the vegetables, they have served their purpose.

12. Rinse the pot and strain the stock back into it, this time through a strainer lined with slightly-dampened cheesecloth.

13. If needed, add water to make the level of stock up to 8 cups.

14. In a large heavy casserole, heat the lard over high heat until shimmering.

15. Add the orzo and cook, stirring constantly, until the pasta is golden, about 4 minutes.

16. Add the paprika and the achiote paste, mashing the achiote paste to break it up.

17. Cook for 1 minute more.

18. Reduce the heat to medium low, add the remaining minced onion and cook for 4 to 5 minutes, or until translucent.

19. Add the remaining garlic and salt and cook for 1 minute more, until the aroma of the garlic is released.

20. Coarsely chop the kidneys and add them to the pan.

21. Stir to incorporate.

22. Add the stock and bring to a simmer.

23. Simmer for 15 minutes, uncovered, stirring occasionally, to keep the orzo from sticking.

24. Add the Rabbit meat with all its accumulated juices, the peas and cook for 5 minutes more.

25. Taste for seasoning and add salt pepper if desired.

26. Serve in warm soup bowls and garnish with chopped parsley.