La Bandera Dominicana - Traditional Dominican Flag Dish

Ingredients

• 2 cups (400g) white rice 2 cups (400g) white rice
• 1 cup (200g) red kidney beans 1 cup (200g) red kidney beans
• 1 lb (450g) chicken, beef, or pork (or substitute with tofu for a vegetarian option) 1 lb (450g) chicken, beef, or pork (or substitute with tofu for a vegetarian option)
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon oregano 1 teaspoon oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro or parsley for garnish Fresh cilantro or parsley for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 60g, 3g
• Protein: 30g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions.
2. 2.
   In a separate pot, add the red kidney beans and enough water to cover them. Bring to a boil, then reduce the heat and simmer until the beans are tender (approximately 1-2 hours). Drain and set aside.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, and bell pepper. Sauté until the vegetables are softened and fragrant.
4. 4.
   Add the diced tomatoes, cumin, oregano, paprika, bay leaf, salt, and pepper to the skillet. Stir well to combine the flavors.
5. 5.
   Add the chicken, beef, or pork to the skillet and cook until browned and cooked through. If using tofu, sauté until lightly golden.
6. 6.
   Once the meat is cooked, add the cooked red kidney beans to the skillet. Stir to combine and let the flavors meld together for a few minutes.
7. 7.
   Serve the La Bandera Dominicana by placing a scoop of rice on a plate, followed by a generous serving of the beans and meat mixture. Garnish with fresh cilantro or parsley.

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Red kidney beans — Soak the beans overnight or use canned beans for a quicker preparation.
• Meat — For a healthier option, choose lean cuts of chicken, beef, or pork and trim any visible fat before cooking.
• Vegetarian option — Substitute the meat with tofu or tempeh for a plant-based version of La Bandera.
• Fresh herbs — Use fresh cilantro or parsley as a garnish to add a burst of freshness to the dish.

Tips & Tricks

• For extra flavor, marinate the meat with a mixture of lime juice, garlic, and spices for a few hours before cooking.
• If you prefer a spicier version, add a diced chili pepper or a dash of hot sauce to the skillet.
• Serve La Bandera with a side of avocado slices or a tangy tomato-onion salad for a refreshing contrast.
• Leftovers can be stored in the refrigerator for up to 3 days and make a delicious next-day lunch.
• Experiment with different types of beans, such as black beans or pinto beans, to add variety to the dish.

Serving advice

Serve La Bandera Dominicana on individual plates, ensuring a generous portion of rice, beans, and meat on each plate. Garnish with fresh cilantro or parsley for a pop of color and freshness. Accompany the dish with a side of salad or fried plantains for a complete and satisfying meal.

Presentation advice

To create an appealing presentation, arrange the rice, beans, and meat in separate sections on the plate, resembling the colors of the Dominican flag. Garnish with a sprig of fresh cilantro or parsley on top. Serve with a side of salad or fried plantains on a separate plate to add visual interest to the meal.