Tangy Bolivian Majadito with Salted Ribs and Cassava
A deliciously savory and slightly tangy rice dish
Majadito is a traditional Bolivian rice dish cooked with seasoned ribs and yucca, creating a comforting symphony of flavors.
- 2 h 45 min
- 6
- Intermediate
Ingredients
For the Salted Ribs
For the Rice
For the Cassava
For the Garnish
Preparation
Marinating the Ribs
Mix the Marinade
In a bowl, mix the ribs with salt, garlic, cumin, and pepper.
Refrigerate
Cover and refrigerate for at least 1 hour, preferably overnight.
Let the ribs marinate overnight for enhanced flavor.
Bring to Room Temperature
Bring ribs to room temperature before cooking.
Preparing the Rice and Vegetables
Rinse the Rice
Rinse the rice thoroughly and set aside.
Do not skip rinsing the rice; it ensures a light and fluffy texture.
Sauté Vegetables
In a large pot, heat oil over medium heat. Sauté onion, tomatoes, and bell pepper until soft and fragrant.
Always use fresh, ripe tomatoes for the best flavor.
Cooking Process
Brown the Ribs
Brown the marinated ribs in a large skillet on medium-high heat until golden brown.
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.
Boil the Cassava
In a separate pot, boil cassava in salted water until tender, about 30 minutes.
Plating & Serving
Tangy Bolivian Majadito with Salted Ribs and Cassava
Tangy Bolivian Majadito with Salted Ribs and Cassava
Plating
Arrange the majadito on a large serving platter with ribs evenly dispersed. Serve with boiled cassava on the side.