Bolivian Majadito Rice Recipe

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Bolivian James Healey (right) James Healey is a co-founder of Uflava, a new start-up food video platform. In spearheading the transition from static food photography to moving food imagery, James is no stranger to all things culinary.

But when he puts the camera down and dons the pinny, what does he cook?

Here’s his go-to rice dish:


Bolivian Majadito Rice

“Being immersed in the food scene I get travel the world vicariously through Melbourne’s exotic restaurants and eateries. With Uflava, I’ve been fortunate enough see great chefs in action and understand their true artistry.

Although I love fine dining, I do enjoy hearty feed. This Majadito Rice dish originates from eastern Bolivia. The name of the dish refers to the battered flesh, in Bolivia called “majau” or “crushed”.

This dish combines rice with jerky (dehydrated meat, beaten into a wooden mortar: Tacú), fried eggs and fried plantains.

Bolivian Majadito Rice 2  


  • 1kg jerky (dried beef with salt).
  • 2 cups White Tiger Pak Basmati Rice
  • 6 cups water
  • 0.5 cups of oil
  • 1 onion, chopped
  • 1 red pepper
  • 2 tomatoes, peeled and cut into small pieces
  • 3 cloves minced garlic
  • 2 tablespoons annatto (red plant in the Amazon, with colouring properties), or saffron
  • 3 plantains [for frying]
  • 6 eggs
  • Salt and pepper
  • 1 green onion, chopped tail (scallions)


  • Wash the meat (jerky) repeatedly, in order to reduce salt content.
  • Boil the meat
  • Remove the meat and cut into thin slices
  • Add enough water to the meat to make 6 cups in total.
  • Add White Tiger Pak Basmati Rice and bring to the boil, then simmer for 20-25 mins.
  • In a separate pan, fry the onions, scallions, bell pepper, tomato and red dye/saffron.
  • When everything is cooked, mix the rice with meat and vegetables
  • Fry the eggs (dashed)
  • Fry the plantains
  • Serve the rice (with vegetables and jerky) with a starry egg and two slices of fried banana on top or side.