Main Course · Dinner · Latin American ·

Tangy Bolivian Majadito with Salted Ribs and Cassava

Name: Tangy Bolivian Majadito with Salted Ribs and Cassava
Prep time: 55 min
Cook time: 165 min
Total time: 220 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: Pork ribs, 2 lbs, cut into individual pieces; Sea salt, 2 tablespoons; Garlic, 3 cloves, minced; Ground cumin, 1 teaspoon; Black pepper, 1 teaspoon; Long-grain white rice, 2 cups; Onion, 1 large, finely chopped; Tomatoes, 2, chopped; Red bell pepper, 1, chopped; Chicken broth, 4 cups; Vegetable oil, 1/4 cup; Cassava, 1 lb, peeled and cut into chunks; Salt, to taste; Water, 2 cups; Chopped fresh parsley, 1/4 cup; Lime wedges

Majadito is a traditional Bolivian rice dish cooked with seasoned ribs and yucca, creating a comforting symphony of flavors.

4.2(224 reviews)

·By Ethan Brooks·September 8, 2025

Tangy Bolivian Majadito with Salted Ribs and Cassava — Main Course served and photographed from above

Prep

55 min

Cook

2 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Salted Ribs

For the Rice

For the Cassava

For the Garnish

Nutrition

Per serving

Calories: 666 kcal
Protein: 26 g
Carbs: 80 g
Fat: 27 g
Fiber: 2 g

Whole recipe

Total

Calories: 3997 kcal
Protein: 156 g
Carbs: 479 g
Fat: 164 g
Fiber: 14 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Pork ribs 2 lbs, cut into individual pieces	1360	112	0	104	0
Sea salt 2 tablespoons	0	0	0	0	0
Garlic 3 cloves, minced	13	1	3	0	0
Ground cumin 1 teaspoon	8	0	1	0	0
Black pepper 1 teaspoon	6	0	1	0	1
Long-grain white rice 2 cups	1300	26	286	2	2
Onion 1 large, finely chopped	50	1	11	0	3
Tomatoes 2, chopped	44	2	10	0	2
Red bell pepper 1, chopped	37	1	9	0	3
Chicken broth 4 cups	40	8	0	2	0
Vegetable oil 1/4 cup	480	0	0	54	0
Cassava 1 lb, peeled and cut into chunks	655	5	157	2	3
Salt to taste	0	0	0	0	0
Water 2 cups	0	0	0	0	0
Chopped fresh parsley 1/4 cup	4	0	1	0	0
Lime wedges	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Ribs

1
Mix the Marinade
In a bowl, mix the ribs with salt, garlic, cumin, and pepper.
2
Refrigerate
Cover and refrigerate for at least 1 hour, preferably overnight.
Tip: Let the ribs marinate overnight for enhanced flavor.
3
Bring to Room Temperature
Bring ribs to room temperature before cooking.

Preparing the Rice and Vegetables

1
Rinse the Rice
Rinse the rice thoroughly and set aside.
Tip: Do not skip rinsing the rice; it ensures a light and fluffy texture.
2
Sauté Vegetables
In a large pot, heat oil over medium heat. Sauté onion, tomatoes, and bell pepper until soft and fragrant.
Tip: Always use fresh, ripe tomatoes for the best flavor.

How to Make Tangy Bolivian Majadito with Salted Ribs and Cassava

Total time: 3 h 40 min · Yields 6 servings

1
Brown the Ribs
Brown the marinated ribs in a large skillet on medium-high heat until golden brown.
2
Simmer the Majadito
In the pot with sautéed vegetables, add the browned ribs and rice. Pour in the chicken broth and bring to a boil. Reduce heat to low and cover. Simmer for 40-45 minutes until the rice is tender.
3
Boil the Cassava
In a separate pot, boil cassava in salted water until tender, about 30 minutes.