Creole Chatasca

boil the beef jerky. we should dip them in hot water. then we drain and crush in a pestle or chop as finely as possible with a knife. in the meantime, we heat the oil in a large pan, preferably of iron. Add the coarsely chopped onion and garlic and fry over low heat. Add dried or powdered meat and stir with a wooden spoon until golden brown and form a slightly crunchy crust. we put salt to our liking. Gradually add about 6 cups of water and when the meat is almost cooked add the rice. Cover the pan and finish cooking until the rice is ready.
note: in the Argentine province of La Rioja it is prepared with hulled wheat and charcooked beef.
Charque: sun-dried meat that is cut a little thick to dry with salt.
Cecina: dried meat cut into very thin strips to dry with salt.