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The rice absorbs flavors from the shredded dried beef and tomato broth, each grain remaining separate yet flavorful. Majadito originated in Bolivia's eastern lowlands where cattle ranching and rice cultivation flourished, making dried beef a practical protein source. The dish reflects the blending of Guarani indigenous cooking with Spanish colonial influences, creating something distinctly Bolivian. Traditionally served with a fried egg on top and lime wedges on the side, majadito represents resourceful cooking that turned preserved meat into a beloved daily meal.
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.
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the finely chopped onion and minced garlic. Sauté until the onion is soft and translucent.
Add the chopped bell pepper and tomatoes to the pot. Cook for about 5 minutes until the vegetables are softened.
Stir in the rice, ground cumin, paprika, and ground black pepper. Mix well to coat the rice with the spices.
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 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.
Taste and adjust the seasoning with additional salt if needed.
Fluff the majadito with a fork and garnish with freshly chopped parsley.
Majadito is a one-pot rice dish where long-grain rice is cooked with shredded dried beef (charque), onions, tomatoes, peppers, peas, and carrots. The rice cooks in beef broth, absorbing all the flavors while the dried beef rehydrates and softens, creating a complete meal.
Majadito is particularly iconic in Bolivia's eastern lowlands, especially in the departments of Santa Cruz and Beni. The dish developed where cattle ranching and rice cultivation were both economically important, making dried beef and white rice the natural choice for sustaining large families.
Charque is sun-dried, salted beef cut into strips—the Andean predecessor to beef jerky. It requires soaking before cooking. Modern beef jerky works as a substitute if charque isn't available, though charque has a deeper, more intense flavor that's traditional to the dish.
Fried eggs are commonly served on top of majadito, though not always. The runny yolk mixes into the rice, adding richness and creaminess. Many home cooks serve majadito plain and let diners add eggs individually if desired.
Lime wedges are essential for squeezing over the finished dish. Pickled onions provide acid and crunch. A simple green salad or avocado salad complements majadito well, as does a cold beverage to cut through the richness of the dried beef.