Santa Cruz Beef and Rice
The Quirky Foodster Team
Ingredients
- Charque (dried salted beef) or beef jerky, shredded — 300 g (10 oz)
- White rice — 400 g (2 cups)
- Onion, finely chopped — 1
- Garlic cloves, minced — 2
- Red bell pepper, diced — 1
- Tomatoes, diced — 2
- Achiote (annatto) oil or paprika — 1 tbsp
- Beef stock — 800 ml (3 1/4 cups)
- Eggs, fried — 4
- Ripe plantain, sliced and fried — 1
- Salt and pepper — to taste
Method
- If using very dry charque, soak briefly in warm water, then shred finely and fry until lightly crisp.
- In a large pot, sauté onion, garlic, pepper and tomato in achiote oil until softened.
- Add the shredded charque and stir to combine with the vegetables.
- Add the rice and stir to coat in the fat and vegetables, then pour in the stock.
- Bring to a boil, then cover and reduce to a low simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
- Fluff the rice, season to taste, and serve topped with a fried egg and fried plantain slices.
Introduction: Majadito hails from the eastern lowland department of Santa Cruz, where rice cultivation and cattle ranching define the local cuisine.
Cultural Background: Majadito hails from the eastern lowland department of Santa Cruz, where rice cultivation and cattle ranching define the local cuisine. Built on charque (Bolivian dried, salted beef), the dish is a hearty, savoury rice preparation often eaten with fried egg, plantain and yuca.
Tips: Charque is very salty — taste before adding extra salt to the dish.
Variations: Chicken can replace charque for a milder, everyday version called majadito de pollo. Vegetarian / Vegan Note Not traditionally vegetarian; smoked mushrooms and extra beans can approximate the savoury depth.
Storage: Refrigerate for up to 3 days.
Reheating: Reheat in a covered pan over low heat with a splash of stock to loosen the rice.
Nutrition: Per serving (approx.): 520 kcal, 26g protein, 16g fat, 65g carbohydrate.
FAQs:
Q: What is charque and where can I find it?
A: Charque is Bolivia's traditional dried, salted beef, similar to jerky; South American grocery stores often stock it, or beef jerky can substitute.
- Charque (dried salted beef) or beef jerky, shredded — 300 g (10 oz)
- White rice — 400 g (2 cups)
- Onion, finely chopped — 1
- Garlic cloves, minced — 2
- Red bell pepper, diced — 1
- Tomatoes, diced — 2
- Achiote (annatto) oil or paprika — 1 tbsp
- Beef stock — 800 ml (3 1/4 cups)
- Eggs, fried — 4
- Ripe plantain, sliced and fried — 1
- Salt and pepper — to taste
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