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. Its 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 its 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, its 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 its 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 its done.

Rice:

I use jasmine, always. I prefer the taste and its 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 im talking about) before putting the lid but its 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. Its 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 of 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 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 its a crucial step for me when Im 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 dont have a pestle and mortar, you can smash the garlic with a potato smasher or a fork and then add the sale. 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!