Majadito

Bowen’s majadito tostado uses beef, vegetables and long-grain rice, which is fried before its cooking liquid is added. Fried egg, ripe plantain and avocado finish this selected version of the eastern Bolivian dish.

Vegetable oil heats in a large pot. Red onion, green bell pepper and garlic sauté before the beef is browned and the tomatoes cook briefly. The meat mixture is removed and set aside.

Water is boiled in a separate saucepan. The cleaned large pot receives another portion of oil, and the rice is stirred with a little salt until golden. The meat mixture, carrot, peas, seasonings and two and a half cups of the hot water are added.

The rice cooks slowly under a cover without stirring. It is checked after fifteen minutes, with an additional half cup of water added if necessary. Once the rice is soft and looks dry, the heat is turned off and the rice is mixed with a ladle.

One tablespoon of the serving oil fries the eggs. The plantains are peeled and sliced, then fried in the remaining three tablespoons until golden. The majadito is served with a fried egg on top, plantain slices and avocado.