The Dominican flag on a plate — white rice, red beans, and braised meat served together as the country's essential daily lunch.
La Bandera Dominicana (The Dominican Flag) is exactly what its name suggests: the colours of the Dominican Republic's flag represented in food. The white is arroz blanco (plain white rice), the red is habichuelas rojas (stewed red kidney beans), and the meat (pollo guisado — braised chicken, or res guisada — beef stew) adds the final element. This is not a special-occasion dish but everyday sustenance — the meal that Dominican families eat for lunch almost every day, in the same way Italians might eat pasta or Japanese people eat rice. The beans are cooked slowly with sofrito (a blend of garlic, onion, coriander, ají caballero pepper, and oregano), and the result is deeply flavoured and satisfying. Eaten with tostones (twice-fried green plantains) and a simple salad, la bandera is the heartbeat of Dominican daily life.
Serves 4
Rub chicken with garlic, oregano, cumin, salt, and pepper. Brown in hot oil in a heavy pan, 3–4 minutes per side. Add tomatoes, tomato purée, half the onion, and stock. Cover and simmer 30–35 minutes until chicken is tender and sauce has reduced.
Sauté remaining onion in a little oil until soft. Add half the garlic, the canned beans with their liquid, and coriander stems. Simmer 20 minutes, adding water if needed, until beans are thick and saucy. Season well.
Dominican habichuelas should be saucy, not dry — they are spooned over the rice like a gravy.
Rinse rice thoroughly. Bring 720 ml water to a boil with salt and 1 tbsp oil. Add rice, stir once, cover tightly, and cook on the lowest heat for 18 minutes. Remove from heat and rest 5 minutes.
Peel and slice green plantain into thick rounds. Fry in oil until pale gold, about 3 minutes. Remove, smash flat, then fry again until crispy and golden. Drain and salt immediately.
Serve rice in the centre of a large plate. Spoon beans alongside. Add braised chicken on the other side. Tostones and a simple green salad complete the plate.
The beans must be well-seasoned and saucy — they act as a sauce over the rice.
Let the chicken braise long enough to develop a rich, sticky sauce.
Sazón (a Dominican/Caribbean spice blend) adds authentic colour and flavour — available at Latin grocery stores.
Use beef (carne guisada) instead of chicken.
Add stewed salami, a uniquely Dominican addition.
Include avocado slices for a more complete plate.
Each component stores separately for 3–4 days. The beans and chicken improve overnight.
La bandera has been the Dominican Republic's daily staple for generations, a direct product of the country's agricultural heritage and Spanish colonial influence. The combination of rice and beans reflects both African and indigenous Caribbean food traditions, while the braised meat shows Spanish influence. The patriotic name was popularised in the 20th century and the dish is now an expression of Dominican national identity.
The colours of the Dominican flag — red, white, and blue — are reflected in the dish's components: red beans (red), white rice (white), and the meat/sauce.
Sazón is a spice blend common in Caribbean cooking, typically containing coriander, cumin, annatto, and garlic powder. It adds a distinctive golden-orange colour. Available at any Latin grocery store.
Per serving · 4 servings total
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