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Ingredients

Rice:
~ 1 cup Jasmine Rice
~ Olive Oil
~ 2 Tbsp. Cumin
~ 1 Bay Leaf
~ 4 Cloves (optional)
~ 1/8 Tsp. Red Pepper Flakes
~ ~ Can substitute with Cayenne Pepper, Paprika, and Chile Powder
~ 1/2 Tsp. Salt (optional, and as desired)
~ 2 Garlic Cloves, minced
~ 1 (Cup) Onion, chopped
~ Approx. 2 Tbsp. Roasted Peanuts, chopped if desired

Meat:
~ 1 Squirrel (minimum, but 2+ would be recommended, particularly if serving others), butchered and cut into easy-to-cook morsels
~ Oil, for morsels ~ Chopped garlic cloves if desired (optional)
Épices: Salt, Pepper, Garlic (powdered is fine)

Recipe

1. Rice:
1. Heat olive oil in heavy, medium saucepan over medium heat. Stir in cumin, cloves, and bay leaf, and briefly cook
2. Add onion, garlic, and red pepper (or red pepper substitute seasonings). Cook until onion is tender.
3. Stir in rice, and add water/broth and salt.
4. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes. (Now would be a good time to butcher/prepare meat if you haven't already)
5. Remove from heat, and let steam/sit for 10 minutes.
6. Fluff rice, remove bay leaf (and cloves, if you can find them), and stir in peanuts.
2. Meat:
1. Cut meat into easily-cookable strips (super small pieces are perfectly okay if you have them, and don't leave pieces strung together)
2. Oil up pieces of meat, season them with salt, pepper, and garlic (or seasonings of choice), and put them in pan at medium to medium-high heat (multiple batches is fine, and allows for experimentation)
3. When one side is finished cooking, flip pieces, and sprinkle some more seasoning on as desired
4. When finished cooking (they don't take that long), put the pieces into your bowl of rice, and stir them in.
5. Enjoy :)