South American Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Majadito
Bolivia's rustic one-pot comfort — dried charque beef simmered down with rice, tomato, and spices into a savory, fragrant dish topped with a fried egg.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
7 steps- 1
Soak the shredded charque in cold water for 1 to 2 hours to reduce saltiness, then drain and pat dry.
- 2
Heat oil in a large heavy pot over medium-high heat and fry the charque, stirring, until browned and slightly crisped, about 6 minutes; remove and set aside.
- 3
In the same pot, saute onion and bell pepper until softened, about 5 minutes, then stir in garlic and cook 1 minute more.
- 4
Add tomatoes, cumin, and achiote, and cook, mashing the tomatoes, until the mixture thickens into a rich sauce, about 5 minutes.
- 5
Return the charque to the pot, stir in the rice to coat it in the sauce, then pour in the broth and bring to a boil.
- 6
Cover, reduce heat to low, and simmer undisturbed for 18 to 20 minutes, until the rice is tender and the liquid is absorbed.
- 7
Fluff the rice with a fork, plate, and top each serving with a fried egg.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving445
Calories
8 g
Protein
103 g
Carbs
1 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Majadito is a soulful rice dish from the Beni and Santa Cruz lowlands of eastern Bolivia, where it is a regional comfort food. It cooks rice together with shredded dried or fresh beef and urucu (annatto) until the grains are soft and slightly mushy, the texture that defines it. It is typically crowned with a fried egg, fried plantain, and sometimes a piece of jerky, a complete plate of tropical Bolivian flavor.
Listahan note
This version builds the saucy, annatto-tinted rice with shredded beef and finishes it with the classic fried egg and plantain. The point is a softer, almost risotto-like rice, not separate fluffy grains.
Technique cues
- Toast the rice in the annatto oil before adding liquid so the grains take on color and a nutty base before they soften.
- Use a bit more liquid than for plain rice and stir occasionally, since majadito is meant to be soft and saucy rather than dry and fluffy.
- Shred the beef finely and cook it into the sofrito so its flavor permeates the whole pot rather than sitting on top.
Kitchen flow
- Parallel prep
- Cook and shred the beef and fry the plantains while the rice simmers, so the toppings are ready when it finishes.
- Make-ahead
- The beef and sofrito base can be made a day ahead; cook the rice fresh and fry eggs and plantain to serve.
- Leftover move
- Pan-fry leftover majadito into a crisp rice cake and top with a fresh fried egg.
- Cleanup rhythm
- Fry the plantains in the same pan after the eggs so one skillet handles both toppings.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
rice
the soft base
Purpose: Rice cooked until soft and slightly creamy is the defining body of majadito.
Handling: Toast in annatto oil, then simmer with extra liquid until tender and saucy.
Adaptation: Medium-grain rice gives the best creamy texture; long-grain works too.
shredded beef
the protein woven through
Purpose: Shredded beef, traditionally dried charque or fresh, gives the dish its savory backbone.
Handling: Cook and shred finely, then build the sofrito around it.
Adaptation: Shredded leftover roast or even shredded chicken works.
annatto (urucu)
color and earthy flavor
Purpose: Annatto gives majadito its warm orange hue and subtle earthy aroma.
Handling: Bloom in oil and use the colored oil to toast the rice.
Adaptation: Paprika plus a pinch of turmeric for color.
ripe plantain
the sweet topping
Purpose: Fried sweet plantain is the traditional crown that balances the savory rice.
Handling: Slice ripe plantain and fry until golden and caramelized.
Adaptation: Fried sweet potato for a similar sweet note.
egg
richness on top
Purpose: A fried egg with a soft yolk is the classic finish that enriches the rice.
Handling: Fry sunny-side up so the yolk runs into the rice.
Adaptation: Scrambled if a runny yolk is not wanted.
onion and garlic
the sofrito base
Purpose: Sauteed onion and garlic build the savory foundation the rice cooks into.
Handling: Soften in the annatto oil before adding the beef and rice.
Adaptation: Add bell pepper for a fuller sofrito.
Technique notes
- Aim for a loose, spoonable rice; if it tightens up as it sits, stir in a splash of hot broth to bring back the saucy texture.
- Caramelize the plantains slowly so they are deeply sweet and golden, the right foil for the savory rice.
- Build the beef flavor into the pot from the start rather than topping at the end, so every bite of rice tastes of it.
Ingredient swaps
- Weeknight shortcut
- Use shredded rotisserie chicken or leftover roast to skip the long beef cook.
- Lighter direction
- Use lean beef and skip the fried plantain, serving the rice with just the egg and a salad.
- Vegetarian direction
- Swap the beef for seasoned mushrooms or beans and keep the annatto, egg, and plantain.
Serve alongside
- Fried plantain (extra)
- Sliced avocado
- Tomato and onion salad
- Fried yuca
- Mocochinchi (peach drink)
- Bolivian coffee
- Cold lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate the rice for up to three days and reheat with a splash of broth to loosen it, since it firms as it cools. Fry fresh eggs and plantain rather than reheating them. The rice freezes for a month, though the soft texture is best fresh; loosen with liquid when reheating.
Equipment
- Heavy pot or wide saucepan for the rice
- Skillet for eggs and plantain
- Wooden spoon for stirring
- Fine strainer for the annatto oil
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Majadito to your week, check it against your household's allergens, and build the shopping list automatically.
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