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Dominican Heritage on a Plate: Crafting La Bandera Dominicana

Experience the flavors of the Dominican Republic with this traditional and versatile dish, representing the colors of the national flag.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine Dominican
Servings 4 servings
Calories 620 kcal

Equipment

  • Medium Pot
  • Large saucepan
  • Large Pot
  • Cutting Board
  • Knife
  • Mixing bowls
  • Measuring Cups and Spoons

Ingredients
  

Rice

  • 2 cups white long-grain rice
  • 3 cups water
  • 1 tbsp vegetable oil
  • 1 tsp salt

Beans

  • 1 cup dried red kidney beans or 2 cans, drained and rinsed
  • 1 small onion finely chopped
  • 1 green bell pepper finely chopped
  • 2 cloves garlic minced
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 2 leaves bay leaves
  • 4 cups water if using dried beans
  • Salt and pepper to taste

Meat

  • 1.5 pounds chicken thighs or beef stew meat
  • 1 onion onion sliced
  • 1 bell pepper sliced
  • 2 cloves garlic minced
  • 2 tbsp vinegar
  • 1 tbsp soy sauce
  • 1 tbsp tomato paste
  • 1 tsp oregano
  • 1 tsp ground cumin
  • 2 cups chicken or beef broth or as needed to cover the meat
  • Salt and pepper to taste

Salad

  • 1 avocado sliced
  • 1 small red onion thinly sliced
  • 1 tomato sliced
  • 1 cucumber sliced
  • Olive oil for dressing
  • Salt and pepper to taste

Instructions
 

  • Rinse the rice under cold water until the water runs clear.
  • In a medium pot, bring 3 cups of water to a boil. Add the salt and oil.
  • Stir in the rice, reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the water is absorbed.
  • If using dried beans, soak them overnight and cook them in water until tender.
  • In a large saucepan, heat the oil over medium heat. Add the onions, bell peppers, and garlic, and sauté until soft.
  • Stir in the tomato paste, cumin, oregano, and bay leaves. Add the cooked beans and enough water to create a sauce. Simmer for 15-20 minutes, seasoning with salt and pepper to taste.
  • Season the meat with vinegar, soy sauce, oregano, cumin, salt, and pepper. Let it marinate for at least 30 minutes.
  • In a large pot, heat the oil over medium-high heat. Add the meat and brown on all sides.
  • Add the onions, bell peppers, garlic, and tomato paste. Cook for another 5 minutes.
  • Add the broth to the pot, ensuring the meat is covered. Bring to a simmer, cover, and let it cook on low heat for 45 minutes to 1 hour until the meat is tender.
  • Assemble the salad: arrange the avocado, onion, tomato, and cucumber on a plate. Drizzle with olive oil and season with salt and pepper.
  • Plate the rice, beans, and meat side by side. Serve with the fresh salad.

Notes

Make sure to soak the beans overnight if using dried ones to reduce cooking time. Adjust the seasoning to taste, especially if using canned beans, which can vary in saltiness. The meat can be substituted with pork or a combination of meats for a richer flavor.

Nutrition

Calories: 620kcalCarbohydrates: 75gProtein: 30gFat: 22gSaturated Fat: 6gCholesterol: 85mgSodium: 980mgPotassium: 1200mgFiber: 12gSugar: 6gVitamin A: 600IUVitamin C: 45mgCalcium: 60mgIron: 6mg
Keyword La Bandera Dominicana
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