In a large pot or saucepan, heat the oil over medium-high heat. Saute the onion, green pepper, and garlic until they are caramelized and translucent. Turn up the heat, add the meat and cook until golden brown. Add the tomatoes and cook for another 3 minutes. Remove from the pot and reserve.
In a medium saucepan, bring 3 cups of water to a boil.
Clean the pot and heat the oil over medium heat. Add the rice with a little salt and toast or fry until golden. You have to stir constantly so that it doesn't burn.
When the rice is golden brown, add the meat mixture, the chopped carrot, the peas, the seasonings, and 2 - ½ cups of hot water. Taste for salt and add if necessary.
Once it starts to boil, lower the heat, it needs to cook slowly. Cover and cook for 20 to 25 minutes. Do not stir.
Check your rice after 15 minutes. If the heat is too hot, the water will absorb faster and the rice may not be done. If this is the case, add an additional ½ cup of water.
Check again in 20 minutes. It should look dry, and the rice should be soft.
Turn off the heat, and mix with a ladle before serving.
In a small frying pan, heat 1 tablespoon of oil and fry the eggs.
Peel and cut the plantains into slices. In a medium skillet, heat 3 tablespoons of oil over medium heat and fry the plantains, turning until golden brown.
Serve majadito with a fried egg on top, plantain slices, and avocado.