Majadito Rice with Charque

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

A hearty one-pot rice dish from the Bolivian lowlands, cooked with shredded crispy charque (dried beef), achiote, tomato and peppers, and served with fried plantain and a fried egg. This Bolivian-inspired chicken recipe, ready in about 210 minutes, pairs charque (dried salted beef), long-grain white rice, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 760 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz charque (dried salted beef)
• 2 cups long-grain white rice
• 1/4 cup vegetable oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 2 tomatoes, diced
• 3 cloves garlic, minced
• 1 1/2 tsp achiote (annatto) powder
• 1 tsp ground cumin
• 4 cups hot water or beef broth
• 3 green onions, sliced
• 2 ripe plantains, sliced on the bias
• 4 eggs
• to taste salt

Instructions

1. Step 1: Soak the charque in cold water for 2 hours (or overnight), changing the water once, to remove excess salt. Simmer in fresh water 30 minutes until tender, then drain and pound or shred into fine threads.
2. Step 2: Heat 2 tbsp oil in a large heavy pot and fry the shredded charque over medium-high heat until crisp, 5–6 minutes. Remove half for garnish.
3. Step 3: Add onion, bell pepper and garlic to the pot and cook until soft, 6 minutes. Stir in achiote and cumin, then tomatoes, and cook 4 minutes into a thick sofrito.
4. Step 4: Add the rice and stir to coat for 2 minutes. Pour in hot water, taste and season with salt (charque is salty, so go lightly). Bring to a boil.
5. Step 5: Cover and cook on low for 18–20 minutes until the rice is tender and slightly moist. Fold in green onions.
6. Step 6: Meanwhile, fry the plantain slices in the remaining oil until caramelized, 3 minutes per side, and fry the eggs.
7. Step 7: Serve the majadito topped with the reserved crispy charque, a fried egg and plantains alongside.