Majadito

Name: Majadito
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Bolivia
Ingredients: 2 cups white rice; 1 lb charque (dried salted beef) or shredded jerky, soaked and shredded; 1 onion, chopped; 2 cloves garlic, minced; 1 tomato, chopped; 4 cups beef broth; 2 tablespoons vegetable oil; 1 fried egg per serving; Fried plantain, for serving; Salt and pepper, to taste

6 servings15 min prep35 min cookEasy Bolivia

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The Story Behind It

The Tale of Majadito

Story updated September 17, 2026

Majadito, rice cooked with dried shredded jerky and eggs, comes from Bolivia's eastern lowland Santa Cruz region, where cattle ranching and rice farming shaped a cuisine distinct from the Andean highlands. It's a staple of the lowland Camba culinary tradition.

Ingredients

Scale:· 6 servings

2 cups white rice
1 lb charque (dried salted beef) or shredded jerky, soaked and shredded
1 onion, chopped
2 cloves garlic, minced
1 tomato, chopped
4 cups beef broth
2 tablespoons vegetable oil
1 fried egg per serving
Fried plantain, for serving
Salt and pepper, to taste

Instructions

1Sauté the shredded charque in oil until slightly crisp; remove and set aside.
2In the same pot, sauté onion, garlic, and tomato until softened.
3Stir in the rice and toast for 2 minutes in the sofrito.
4Return the charque to the pot, add beef broth, and bring to a boil.
5Cover, reduce heat, and simmer for 18-20 minutes until the rice is tender and liquid absorbed.
6Top each serving with a fried egg and fried plantain slices.

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