Entree: Bolivia – Central Culinary Region – Majadito (Bolivian seasoned rice with shredded beef, mashed yuca, and fried plantain)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) beef flank or skirt steak, trimmed
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 ml) vegetable oil, divided
- 1 medium yellow onion, about 8 oz (225 g), finely chopped
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1 red bell pepper, about 6 oz (175 g), seeded and diced
- 1 cup (250 g) cooked yuca (cassava), mashed
- 2 cups (370 g) long-grain white rice, rinsed until water runs clear
- 3 cups (720 ml) beef broth, warm
- 1 tsp (2 g) ground cumin
- 1/2 tsp (2 g) ground paprika
- 1 large ripe plantain, about 8 oz (225 g), peeled and sliced diagonally
- 1/4 cup (60 ml) oil for frying plantains (or use additional vegetable oil as needed)
- 2 large eggs (for serving), optional
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Show original ingredient measurements

- 1 lb (454 g) beef flank or skirt steak, trimmed
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 ml) vegetable oil, divided
- 1 medium yellow onion, about 8 oz (225 g), finely chopped
- 2 cloves garlic, minced (about 6 g)
- 1 red bell pepper, about 6 oz (175 g), seeded and diced
- 1 cup (250 g) cooked yuca (cassava), mashed
- 2 cups (370 g) long-grain white rice, rinsed until water runs clear
- 3 cups (720 ml) beef broth, warm
- 1 tsp (2 g) ground cumin
- 1/2 tsp (2 g) ground paprika
- 1 large ripe plantain, about 8 oz (225 g), peeled and sliced diagonally
- 1/4 cup (60 ml) oil for frying plantains (or use additional vegetable oil as needed)
- 2 large eggs (for serving), optional
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season the steak with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper. In a medium pot, sear steak in 1 tbsp (15 ml) oil over medium-high heat until browned on both sides, about 3–4 minutes per side.
2. Add 1 cup (240 ml) of the beef broth to the pot, bring to a simmer, cover, and cook until fork-tender, about 40–50 minutes. Remove steak, shred with forks, and reserve 1 cup (240 ml) of the cooking liquid; discard any excess fat.
3. In a large skillet or the same pot wiped clean, heat remaining 1 tbsp (15 ml) oil over medium. Sauté onion until soft, about 4 minutes. Add garlic and red bell pepper and cook 2 more minutes.
4. Stir in the shredded beef, mashed yuca, cumin, and paprika. Add the rinsed rice and stir to coat with the mixture.
5. Pour in the remaining 2 cups (480 ml) beef broth plus the reserved 1 cup (240 ml) cooking liquid (total 3 cups (720 ml)), bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 18–20 minutes.
6. While rice cooks, heat 1/4 cup (60 ml) oil in a small skillet over medium-high heat and fry plantain slices until golden and caramelized, about 2–3 minutes per side. Drain on paper towels.
7. If using, fry eggs in a little oil to desired doneness.
8. Fluff the rice mixture with a fork, adjust seasoning with salt, and transfer to a serving platter. Top with fried plantains and fried eggs if desired, and garnish with chopped cilantro. Serve hot.

1. Season the steak with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper. In a medium pot, sear steak in 1 tbsp (15 ml) oil over medium-high heat until browned on both sides, about 3–4 minutes per side.
2. Add 1 cup (240 ml) of the beef broth to the pot, bring to a simmer, cover, and cook until fork-tender, about 40–50 minutes. Remove steak, shred with forks, and reserve 1 cup (240 ml) of the cooking liquid; discard any excess fat.
3. In a large skillet or the same pot wiped clean, heat remaining 1 tbsp (15 ml) oil over medium. Sauté onion until soft, about 4 minutes. Add garlic and red bell pepper and cook 2 more minutes.
4. Stir in the shredded beef, mashed yuca, cumin, and paprika. Add the rinsed rice and stir to coat with the mixture.
5. Pour in the remaining 2 cups (480 ml) beef broth plus the reserved 1 cup (240 ml) cooking liquid (total 3 cups/720 ml), bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 18–20 minutes.
6. While rice cooks, heat 1/4 cup (60 ml) oil in a small skillet over medium-high heat and fry plantain slices until golden and caramelized, about 2–3 minutes per side. Drain on paper towels.
7. If using, fry eggs in a little oil to desired doneness.
8. Fluff the rice mixture with a fork, adjust seasoning with salt, and transfer to a serving platter. Top with fried plantains and fried eggs if desired, and garnish with chopped cilantro. Serve hot.