Arroz, Habichuela Y Carne (Rice, Beans and Meat) typically called "La Bandera Dominicana" by Dominicans is our traditional lunch consisting of rice, beans and meat. It’s near and dear to our hearts. You ask any Dominican what they grew up eating and I’m sure they’ll say “arroz, Habichuela y carne”. Not kidding, we’d eat this about 4 times a week and maybe as a child, I got a little tired of it but as an adult, I will gladly have this EVERYDAY.
The dish’s name “La Bandera Dominicana” comes from the similarities of the Dominican Flag. The beans represent the red, the rice represents the white and the meat (whether it’s chicken, beef or pork) represent the blue. These are the 3 main components of the dish, but we always serve it with some kind of salad—(traditionally the salad is made with cabbage and tomatoes) Let’s not forget the avocado and tostones or platano maduro (fried green or yellow plantains).
While this may not seem like something only made for the Dominican Community, this dish is something that we all live by and that is part of the Dominican culture. We’re Proud to be Dominicans and we will always let people know.
Platano Power!
Also, quick FYI: Every household has their own recipe and their own way of making this dish, I’m not challenging your Abuela, Tia or Mami’s Bandera, I’m just here to share my version of it!
Here Are the Step by Step Details:
At first this will seem like it’ll take forever but in reality, it won’t, well at least AFTER the first time. Make sure you read the directions carefully or watch the video.
The Meat:
In this particular recipe, I’m using chicken. You can buy a whole chicken and chop it into smaller pieces or you can do what I did and buy thighs, drumsticks and wings and chopped them into smaller pieces. If you don’t want to do that, then don’t but I HIGHLY suggest chopping it. Growing up my mom or whoever was in the kitchen on that day would also use chicken feet, gizzards and any and every edible part of the chicken (we don’t like to waste food) but if this isn’t your thing, no worries, they aren’t included in this recipe.
After chopping the meat, it’s time to clean it. Yes, I will always clean my chicken. SIEMPRE. I wash it using vinegar and water (about 1/2-1 cup vinegar and however much water you use to soak the chicken in) If washing the chicken isn’t your thing, then move right on to seasoning it.
I seasoned the meat by blending an onion, cilantro, parsley, garlic, red and green bell pepper, and oregano. Next, I used more sazon, a garlic paste (made with garlic and salt and smashed in a mortar and pestle) and let it marinade for about 10 minutes. Once it’s ready to be cooked, you heat a Dutch oven or a caldero with oil and add sugar to the pan. When the sugar starts to brown, add the chicken, let it brown up a little bit then this is optional but I added a seasoning that has cilantro y achiote, you can buy this seasoning online or if you’re lucky enough to have access to it at your local grocery store. Next, I add water and tomato sauce to the pan and onion, red and green bell pepper slices along with cilantro. Cover the chicken and let it cook until it’s done.
Rice:
I use jasmine, always. I prefer the taste and it’s easier to cook with. I also do not wash the rice before cooking it. I don’t have any issues cooking my rice without washing it but If you wash your rice, please do so and cook it how you normally do.
How I cook rice is by heating olive oil in a stainless steel pan (nonstick will not work with rice) add salt to the olive oil and then add the rice, let it toast for a few minutes then add the water. My rule of thumb for rice is 1 cup rice to 1 3/4 water. Once you cover the rice, you do not open it until it’s ready which usually takes about 20 minutes, depending on how much rice you’re cooking.
Do not and I repeat, do not use a small pot for rice. The pot needs to be at least twice the size of the amount of rice and water combined for best results. Too small a pot will result in uneven cooking of the rice. My mom used to use plastic bags to cover the rice (if you’re Dominican you know what I’m talking about) before putting the lid but it’s not necessary, just use a tight fitting lid.
The Beans:
If I’ve learned one thing is that you will be judged on your cooking skills based on how well your beans turn out. Every single time I got to a restaurant, the first thing my parents do is taste the beans and they will be vocal about whether the beans are good or not. It’s taken me years to make beans that my dad loves so hopefully you guys will like them as well.
I start by heating oil in a pot and adding the garlic paste (same paste I made for the chicken) sliced onion, bell peppers and cilantro and cooking them until fragrant, then I add chopped squash (my mom used kabocha and I would have as well if they were available but I opted for acorn squash, you can also use pumpkin) and tomato paste and more sazon con cilantro y achiote. Stir that for a few minutes then add the cans of beans (with the water, don’t waste that), along with a full can of water then seasoned them with salt and pepper and covered until they were done.
Once the beans are ready, I get a small blender, add the vegetables, some of the beans and liquid. Pulse it and add it back into the beans. It gives the beans that thick consistency that we like. This isn’t necessary but it’s a crucial step for me when I’m making Dominican beans.
Finishing Touches and Tips:
Serve this as it is or if you want to add some fresh elements to it, slice and avocado, make a small side salad (don’t get too extra with it, lettuce and tomato will be enough) and add some tostones if you have the time.
Make sure you buy 2 onions and 2 bell pepper (red and white). You’re going to need one of each for the chicken and 1/2 of each for the beans, with the leftovers, I used them for the chicken after it was done cooking, just to add more veggies.
You can find sazon complete and sazon con achiote y culantro online or if you’re lucky, you’ll find them at your local grocery store.
If you’re iffy about how I make my rice, you can of course make rice the way you do it. You just need white rice. Make it in a rice cooker if you’d like to as well.
If you don’t have a pestle and mortar, you can smash the garlic with a potato smasher or a fork and then add the salt. If you don’t want to make the garlic paste, just mince the garlic finely.
Lastly, If you make this recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
1 packet of culantro y achiote seasoning (optional)
2 tablespoons sazon completo
4 tomatoes cut into 4 quarters
1 cup tomato sauce
Salt and pepper, to taste
To wash: 1/2 cup vinegar and enough water to submerge the chicken in
5 tablespoons oil
Salt, to taste
6 cups water
4 cups jasmine rice
2 cans of beans (pinto, kidney)
1 tablespoon olive oil
1/2 red onion, sliced
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
A handful of cilantro
4 cloves of garlic
Half of a squash (pumpkin, kabocha or acorn) cut into cubes
1 tablespoon tomato paste
1 packet culantro y achiote seasoning
Salt, to taste
Pepper, to taste
Instructions
Chop the chicken into smaller pieces, you can quarter a thigh or chop it in half, chop the drumstick in half and the same for the wings.
Wash the chicken using vinegar and water.
While the chicken is soaking, cut the veggies in half then blend half of the red onion, half of the red and green bell pepper, half the garlic cloves, the oregano and a handful of cilantro in a small blender. The other half of the garlic, smash it in a pestle and mortar with salt.
Remove the chicken from the vinegar wash and season with the wet seasoning (the blended veggies) along with Sazon complete (If using) oregano and the garlic paste. Season with salt and pepper.
Heat the oil over medium-high heat in a pot large enough for the chicken, add the sugar and wait for it to turn a dark golden color.
Add chicken (reserve all other marinade for later use) and cook, stirring, until meat is lightly browned.
Add the other half of the veggies including the tomatoes along with the sazon with culantro y achiote to the chicken, stir and add the water. Cover and cook for 15 minutes.
After 10 minutes, uncover the chicken and add the tomato sauce, stir, place the heat down to medium and before you cover it, add a bunch of cilantro to the top. Cook until the chicken is falling apart.
In a stainless steel or coldero, heat 3 tablespoons of oil over medium heat. Add salt (I typically add about 3 teaspoons but please adjust to your tasting) and stir in the rice.
Stir and toast the rice for a few minutes (do not stop stirring the rice because it will burn) and add in the water, be careful because it will be steamy when you add the water.
Bring the rice to a boil and when it’s boiling, place the heat on Low and cover it for about 20 minutes, After 20 minutes if the rice isn't cooked and the water has fully evaporated, add 1-2 tablespoons of water, stir the rice and cover it again while leaving it on low.
Smash the garlic with salt in a pestle and mortar until it’s well blended.
In a medium pot, heat olive oil over medium heat. Add the garlic paste along with the veggies and the cilantro and cook for about 5 minutes.
Stir in the tomato paste and add in a whole packet of culantro Y achiote. Stir then add the cans of beans along with one full can of water.
Cover, place the heat to medium-low and let them cook undisturbed for 10-15 minutes.
After the beans are done, you can either use a blender to blend the vegetables along with some of the beans and liquid then add it back into the beans to give it the thick consistency we like OR you can use the back of a spoon and smash the beans.
Nutrition
Amount per serving · Serves 6
Calories
418
Fat
12g
Sat. Fat
2g
Carbs
64g
Fiber
8g
Sugar
15g
Protein
17g
Sodium
810mg
Cholesterol
27mg
Written by Chef Ana Pozo — take it as inspiration, and make it your own.
