Tangy Bolivian Majadito with Salted Ribs and Cassava

Name: Tangy Bolivian Majadito with Salted Ribs and Cassava
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Main Course
Ingredients: Pork ribs; Sea salt; Garlic; Ground cumin; Black pepper; Long-grain white rice; Onion; Tomatoes; Red bell pepper; Chicken broth; Vegetable oil; Cassava; Salt; Water; Chopped fresh parsley; Lime wedges

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

Pork ribs

2 lbs, cut into individual pieces

Sea salt

2 tablespoons

Garlic

3 cloves, minced

Ground cumin

1 teaspoon

Black pepper

1 teaspoon

For the Rice

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

For the Cassava

Cassava

1 lb, peeled and cut into chunks

Salt

to taste

Water

2 cups

For the Garnish

Chopped fresh parsley

1/4 cup

Lime wedges

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