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Dominican La Bandera (Rice, Beans, and Beef)

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Dominican la bandera with white rice, red beans, braised beef, and salad.
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La bandera, meaning “the flag,” is a classic Dominican plate built from white rice, stewed beans, and a savory meat dish. A fresh salad on the side balances the rich, slow-cooked flavors.

Cook the beef until tender, simmer the beans until saucy, and make the rice separately so each part stays distinct. The plate comes together just before serving.

Start the beef first and keep it gently simmering; the beans and rice can be prepared while it cooks.

Serving Suggestions

Arrange the rice, beans, beef, and salad in separate sections on a wide plate. Add avocado or fried plantain if you want a more generous spread.

Red beans and beef being served beside white rice and salad for Dominican la bandera.

Recipe Notes

The beef and beans keep refrigerated for up to 3 days. Reheat them gently with a splash of water; cook fresh rice when possible.

Dominican la bandera with white rice, red beans, braised beef, and salad.

Dominican La Bandera

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Tender braised beef, saucy red beans, white rice, and fresh salad served as a classic Dominican plate.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 4 plates
Course: Main Course
Cuisine: Dominican
Calories: 720
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Braised Beef
  • 1 1/2 lb beef chuck cut into 1 1/2-inch pieces
  • 2 tbsp neutral oil
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 1 medium green bell pepper chopped
  • 2 medium tomatoes chopped
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 2 cups water
Red Beans
  • 2 cups cooked red kidney beans drained
  • 1 tbsp neutral oil
  • 1/2 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 cup water
  • 1/2 tsp fine salt
Rice and Salad
  • 2 cups long-grain white rice rinsed
  • 3 cups water
  • 1 tsp fine salt
  • 2 cups shredded lettuce
  • 1 medium tomato sliced
  • 1 medium carrot shredded
  • 1 tbsp lime juice
  • 1 tbsp neutral oil
  • 1/4 tsp fine salt

Equipment

  • Heavy pot with lid
  • Medium saucepan
  • Chef’s knife
  • Large skillet
  • Rice pot

Method
 

Braise the beef:
  1. Season the beef with salt and pepper. Heat the oil in a heavy pot over medium-high heat and brown the beef in batches.
  2. Add the onion, garlic, bell pepper, tomatoes, tomato paste, and oregano. Cook for 5 minutes, then add the water.
  3. Cover and simmer gently for 50 to 60 minutes, stirring occasionally, until the beef is tender and the sauce is rich.
Cook the beans and rice:
  1. For the beans, warm the oil in a saucepan. Cook the onion and garlic for 3 minutes, add the beans, water, and salt, and simmer for 15 minutes until saucy.
  2. For the rice, combine rice, water, and salt in a pot. Bring to a boil, cover, reduce heat to low, and cook for 18 minutes. Rest covered for 5 minutes, then fluff.
  3. Toss the lettuce, tomato, carrot, lime juice, oil, and salt together for the salad.
Plate:
  1. Arrange rice, beans, beef, and salad in distinct sections on each plate. Spoon some beef sauce over the rice and serve hot.

Nutrition

Calories: 720kcalCarbohydrates: 82gProtein: 43gFat: 25gSaturated Fat: 7gCholesterol: 92mgSodium: 980mgFiber: 10gSugar: 8g

Notes

  • Keep the components separate until plating so the rice stays fluffy.
  • The beef can be made a day ahead and reheated gently.

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