Entree: Dominican Republic – Southern Culinary Region – La Bandera Dominicana (A traditional Dominican plate of white rice, stewed red beans, and seasoned stewed beef served with fried ripe plantains)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs

Total 2 hrs 40 min

Ingredients

- 2 cups (370 g) long-grain white rice
- 4 cups (960 ml) water, divided
- 1 tsp (5 g) salt for rice
- 1 cup (200 g) dried red kidney beans, soaked overnight and drained
- 4 cups (960 ml) low-sodium chicken or beef broth (or water) for beans and stew
- 2 tbsp (30 ml) vegetable oil, plus more for frying plantains
- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 1 medium (150 g) white onion, finely chopped
- 1 medium (150 g) red bell pepper, chopped
- 4 cloves (12 g) garlic, minced
- 1/4 cup (15 g) cilantro, chopped
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) dried oregano
- 1/2 tsp (1 g) ground cumin
- 1 packet (about 6 g) sazón seasoning or 1 tbsp (15 g) ground annatto/turmeric mix
- 1 bay leaf
- Salt and black pepper to taste
- 2 ripe plantains (yellow with black spots), about 1 lb (450 g) total
- 2 tbsp (30 ml) sugar for plantains (optional)

Instructions

1. Prepare rice, beans, and carne guisada: Heat 1 tbsp (15 ml) vegetable oil in a medium pot over medium heat, add 1/2 the chopped onion, 1 chopped bell pepper, and 2 cloves minced garlic; sauté until softened. Add soaked drained beans, 2 cups (480 ml) broth, 1 tsp (5 g) salt, bay leaf, and simmer gently, covered, until tender about 60–75 minutes (add more liquid as needed). In a heavy Dutch oven or deep skillet, heat 1 tbsp (15 ml) oil over medium-high, brown the beef cubes in batches, then push to the side; in the same pan add remaining onion, bell pepper and garlic, sauté, stir in tomato paste, oregano, cumin, sazón, cilantro, and 1 cup (240 ml) broth, deglaze and combine with beef, reduce heat to low, cover and simmer until beef is tender about 45–60 minutes, adjusting seasoning. For the rice, rinse rice until water runs clear then combine with 2 cups (480 ml) water and 1 tsp (5 g) salt in a saucepan, bring to a boil, reduce to low, cover and cook 15–18 minutes until water is absorbed; remove from heat and let rest covered 5 minutes.
2. Fry plantains and assemble: Peel and slice ripe plantains on the diagonal into 1/2-inch (1.2 cm) thick slices. Heat 1/4 inch (6 mm) oil in a skillet over medium heat and fry plantain slices until golden and caramelized, about 2–3 minutes per side; drain on paper towels and sprinkle with a little sugar if desired. Plate by placing a mound of white rice, a generous scoop of stewed red beans, and several pieces of carne guisada alongside the fried plantains; garnish with extra cilantro and serve hot.