Follow the chicken recipe, substituting 2 pounds of cubed boneless lean meat (beef, goat, lamb, etc.) for the chicken. Tough meat, such as goat or stewing beef, requires a longer time precooking than chicken. If so, after seasoning and browning it, add a ¼ to ½ cup of water and steam it on low heat, covered, until it is almost tender. It will continue cooking in the roasting pan while the rice cooks.