Majadito (Bolivian Jerky and Rice)

Ingredients

• 250g charque or beef jerky
• 2 cups long-grain rice
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• 0.5 tsp achiote paste or powder
• 3 tbsp oil
• 3 cups water
• Salt, to taste
• 4 eggs
• 1 ripe plantain, sliced

Before you cook

• Simmer the charque in water for 20 minutes until softened enough to shred by hand.
• Shred the softened charque into small pieces.
• Chop the onion, garlic, and tomatoes.

Steps

1. Heat 2 tablespoons of the oil in a heavy pot over medium heat.
2. Fry the shredded charque for 4 minutes until the edges crisp.
3. Add the onion and garlic and cook for 3 minutes.
4. Add the tomatoes and achiote and cook for 5 minutes until the tomatoes break down.
5. Stir in the raw rice and toast it in the spiced mixture for 2 minutes, coating every grain.
6. Add the water and salt and bring to a boil.
7. Cover, lower the heat, and simmer for 18 minutes until the water is absorbed.
8. Let the rice rest off the heat, covered, for 5 minutes.
9. Heat the remaining oil in a skillet and fry the plantain slices for 2 minutes per side until golden.
10. Fry the eggs sunny-side up in the same skillet.
11. Serve the rice topped with a fried egg and plantain slices.