In a heavy dutch oven pot, sear the meat and drain any excess foam. Rinse if necessary. Pour 4 cups of water over the beef and simmer for 1 hour until tender.
Remove beef and drain the water into a measuring cup. Add additional water to make 4 cups of water in total. Set aside.
Wipe clean pot and add oil, carrots and onion. Sauté for 15 minutes over medium-high heat. Bring the beef pieces back into the pot and add spices. Mix thoroughly.
Top with rice and a head of garlic. Pour reserved water from the beef over the rice and lightly shake to avoid any stirring. Bring everything to a light boil then cover and simmer for 30 minutes covered.
Notes
NOTE: If not using Lawry’s Seasoned Salt, increase the salt and paprika by 1 teaspoon each.
TO USE OTHER MEATS: If using pork or lamb follow the instructions as directed. If using chicken skip the 1 hour simmering and simply add raw chicken pieces to the carrots and onions when sautéing.
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