Majadito | FoodieAtlas

Ingredients

1 lb dried beef (charque), shredded (or substitute with beef jerky)
2 cups long-grain rice
1 large onion, finely chopped
2 cloves garlic, minced
1 bell pepper, chopped
2 large tomatoes, chopped
1/2 cup green peas (fresh or frozen)
1/2 cup carrots, diced
1/4 cup vegetable oil
4 cups beef broth or water
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon ground black pepper
Salt to taste
2 tablespoons fresh parsley, chopped (for garnish)
4 fried eggs (for serving, optional)
Lime wedges (for serving, optional)

Instructions

Prepare the Dried Beef

If using dried beef (charque), soak it in water for a few hours or overnight to soften it. Drain and shred the beef. If using beef jerky, simply shred it.

Cook the Aromatics

In a large pot or Dutch oven, heat the vegetable oil over medium heat.

Add the finely chopped onion and minced garlic. Saut√© until the onion is soft and translucent.

Add the Vegetables

Add the chopped bell pepper and tomatoes to the pot. Cook for about 5 minutes until the vegetables are softened.

Add the Rice and Spices

Stir in the rice, ground cumin, paprika, and ground black pepper. Mix well to coat the rice with the spices.

Add the Broth and Beef

Pour in the beef broth or water and add the shredded dried beef.

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 15 minutes.

Add the Peas and Carrots

Add the green peas and diced carrots to the pot. Stir to combine.

Cover and continue to simmer for another 10-15 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.

Adjust Seasoning

Taste and adjust the seasoning with additional salt if needed.

Serve

Fluff the majadito with a fork and garnish with freshly chopped parsley.