REMOVE THE JERKY __from the water, then dice into fine cubes. Heat the oil over medium heat in a medium-size pot or Dutch oven, then add the onion. Sauté, stirring frequently, until the onion is translucent and limp, about 5 minutes. Add the garlic and cook for 1 minute, stirring, then add the jerky and tomato, raise the heat to high, and continue to cook, stirring, for about another minute. Add some freshly ground black pepper. Add the rice and bay leaf and stir to coat the rice with the oil, then add the water and bring to a boil. Reduce the heat to low, cover, and cook until nearly all the water is absorbed, about 16 minutes, then turn off the heat and let sit for about 5 minutes.