Entree: Dominican Republic – Northern Culinary Region – La Bandera (Classic Dominican plate of white rice, stewed red beans, and a savory braised meat served with plantains and a simple salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (380 g) long-grain white rice
- 3 1/2 cups (830 ml) water
- 1 tbsp (15 ml) vegetable oil (for rice)
- 1 tsp (6 g) salt (for rice)
- 2 cups (480 ml) cooked red kidney beans (frijoles rojos), reserve some cooking liquid
- 2 tbsp (30 ml) vegetable oil (for beans)
- 1 small onion, finely chopped, approx. 1/2 cup (75 g)
- 1 medium green bell pepper (ají cubanela), diced, approx. 3/4 cup (100 g)
- 3 cloves garlic, minced, approx. 1 tbsp (9 g)
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) beef or chicken broth (for beans)
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) salt, plus more to taste
- Freshly ground black pepper to taste
- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil (for braising beef)
- 1 medium onion, sliced, approx. 5 1/4 oz (150 g) (for beef)
- 2 cloves garlic, minced, approx. 0.21 oz (6 g) (for beef)
- 1 tbsp (15 ml) tomato paste (for beef)
- 2 cups (480 ml) beef broth (for braising)
- 1 bay leaf
- 1 beef bouillon cube (optional)
- 2 ripe plantains, about 1 lb (450 g), peeled and sliced into 1/2-inch (1.3 cm) rounds
- 1/4 cup (60 ml) vegetable oil (for frying plantains)
- 2 cups (100 g) mixed lettuce and tomato salad, dressed simply
- Fresh cilantro or parsley for garnish (optional)

Show original ingredient measurements

- 2 cups (380 g) long-grain white rice
- 3 1/2 cups (830 ml) water
- 1 tbsp (15 ml) vegetable oil (for rice)
- 1 tsp (6 g) salt (for rice)
- 2 cups (480 ml) cooked red kidney beans (frijoles rojos), reserve some cooking liquid
- 2 tbsp (30 ml) vegetable oil (for beans)
- 1 small onion, finely chopped, approx. 1/2 cup (75 g)
- 1 medium green bell pepper (ají cubanela), diced, approx. 3/4 cup (100 g)
- 3 cloves garlic, minced, approx. 1 tbsp (9 g)
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) beef or chicken broth (for beans)
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) salt, plus more to taste
- Freshly ground black pepper to taste
- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil (for braising beef)
- 1 medium onion, sliced, approx. 150 g (for beef)
- 2 cloves garlic, minced, approx. 6 g (for beef)
- 1 tbsp (15 ml) tomato paste (for beef)
- 2 cups (480 ml) beef broth (for braising)
- 1 bay leaf
- 1 beef bouillon cube (optional)
- 2 ripe plantains, about 1 lb (450 g), peeled and sliced into 1/2-inch (1.3 cm) rounds
- 1/4 cup (60 ml) vegetable oil (for frying plantains)
- 2 cups (100 g) mixed lettuce and tomato salad, dressed simply
- Fresh cilantro or parsley for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the rice: Rinse 2 cups (380 g) rice under cold water until water runs clear. In a medium saucepan, heat 1 tbsp (15 ml) vegetable oil over medium heat, add the rice and stir 1 minute. Add 3 1/2 cups (830 ml) water and 1 tsp (6 g) salt, bring to a boil, reduce heat to low, cover and simmer 18–20 minutes until water is absorbed. Remove from heat and let rest covered 5 minutes; fluff with a fork.
2. Make the habichuelas guisadas (stewed beans): In a medium saucepan, heat 2 tbsp (30 ml) oil over medium heat. Sauté 1 small chopped onion (2 5/8 oz (75 g)), 1 diced green bell pepper (3 1/2 oz (100 g)), and 3 minced garlic cloves (5/16 oz (9 g)) until softened, about 4 minutes. Stir in 1 tbsp (15 ml) tomato paste and cook 1 minute. Add 2 cups (480 ml) cooked red kidney beans and 1 cup (240 ml) broth; mash some beans with the back of a spoon to thicken. Add 1 tsp (5 g) oregano, 1 tsp (5 g) salt and pepper to taste. Simmer gently 10–15 minutes, adding reserved bean liquid if it becomes too thick.
3. Brown and braise the beef (carne guisada): Season 1.5 lb (680 g) beef chuck with salt and pepper. In a heavy pot or Dutch oven, heat 2 tbsp (30 ml) oil over medium-high heat and brown beef pieces on all sides in batches; remove and set aside. In the same pot, sauté 1 sliced medium onion (5 1/4 oz (150 g)) and 2 minced garlic cloves (0.21 oz (6 g)) until translucent. Stir in 1 tbsp (15 ml) tomato paste and cook 1 minute. Return beef to pot, add 2 cups (480 ml) beef broth, 1 bay leaf, 1 tsp (5 g) oregano and a beef bouillon cube if using. Bring to a simmer, cover, and braise on low for 1 to 1 1/2 hours until beef is fork-tender. Adjust seasoning.
4. Fry the plantains: Heat 1/4 cup (60 ml) vegetable oil in a skillet over medium heat. Fry plantain rounds in batches until golden and caramelized, about 2–3 minutes per side. Drain on paper towels and sprinkle with a pinch of salt.
5. Assemble La Bandera: On each plate place a portion of rice (about 1/2 cup (120 ml) cooked rice per serving), a ladle of stewed beans, and several pieces of carne guisada. Add 2–3 fried plantain slices and a small portion of lettuce/tomato salad. Garnish with chopped cilantro if desired. Serve hot.

1. Prepare the rice: Rinse 2 cups (380 g) rice under cold water until water runs clear. In a medium saucepan, heat 1 tbsp (15 ml) vegetable oil over medium heat, add the rice and stir 1 minute. Add 3 1/2 cups (830 ml) water and 1 tsp (6 g) salt, bring to a boil, reduce heat to low, cover and simmer 18–20 minutes until water is absorbed. Remove from heat and let rest covered 5 minutes; fluff with a fork.
2. Make the habichuelas guisadas (stewed beans): In a medium saucepan, heat 2 tbsp (30 ml) oil over medium heat. Sauté 1 small chopped onion (75 g), 1 diced green bell pepper (100 g), and 3 minced garlic cloves (9 g) until softened, about 4 minutes. Stir in 1 tbsp (15 ml) tomato paste and cook 1 minute. Add 2 cups (480 ml) cooked red kidney beans and 1 cup (240 ml) broth; mash some beans with the back of a spoon to thicken. Add 1 tsp (5 g) oregano, 1 tsp (5 g) salt and pepper to taste. Simmer gently 10–15 minutes, adding reserved bean liquid if it becomes too thick.
3. Brown and braise the beef (carne guisada): Season 1.5 lb (680 g) beef chuck with salt and pepper. In a heavy pot or Dutch oven, heat 2 tbsp (30 ml) oil over medium-high heat and brown beef pieces on all sides in batches; remove and set aside. In the same pot, sauté 1 sliced medium onion (150 g) and 2 minced garlic cloves (6 g) until translucent. Stir in 1 tbsp (15 ml) tomato paste and cook 1 minute. Return beef to pot, add 2 cups (480 ml) beef broth, 1 bay leaf, 1 tsp (5 g) oregano and a beef bouillon cube if using. Bring to a simmer, cover, and braise on low for 1 to 1 1/2 hours until beef is fork-tender. Adjust seasoning.
4. Fry the plantains: Heat 1/4 cup (60 ml) vegetable oil in a skillet over medium heat. Fry plantain rounds in batches until golden and caramelized, about 2–3 minutes per side. Drain on paper towels and sprinkle with a pinch of salt.
5. Assemble La Bandera: On each plate place a portion of rice (about 1/2 cup cooked rice per serving), a ladle of stewed beans, and several pieces of carne guisada. Add 2–3 fried plantain slices and a small portion of lettuce/tomato salad. Garnish with chopped cilantro if desired. Serve hot.