Recipe

La Bandera

Dominican “flag” dinner: fluffy white rice, saucy red beans, and tender stewed chicken with a bright citrusy finish.

By Matt Campbell

•

4.8

A plated Dominican la bandera meal with fluffy white rice, saucy red beans, and tender stewed chicken on a white plate on a wooden table

La Bandera is one of those meals that feels like a warm hug, then immediately asks, “Do you have hot sauce?” It is the Dominican Republic’s everyday classic: white rice, habichuelas (beans) in a savory sauce, and a stewed protein like chicken. Many people call it “the flag” because the plate is often said to echo the Dominican flag colors (white rice, red beans, and the third element represented by the meat), plus the spirit of a full, balanced Dominican meal. You will also often see it served with a simple salad on the side.

This is my home-cook version for Moms Best Recipes: accessible pantry ingredients, clear steps, and the kind of payoff where the beans get a little saucy, the chicken gets tender, and the rice plays the quiet hero that soaks up everything.

A kitchen counter with bowls of chopped onion, bell pepper, garlic, tomato paste, lime, and spices laid out next to raw chicken pieces and dry rice

Why It Works

Big flavor without drama: a quick sofrito base builds depth for both beans and chicken.
Saucy beans that cling to rice: mashing a small scoop of beans thickens the pot naturally.
Tender chicken: a quick sear, then a gentle simmer gives you juicy meat and a spoonable pan sauce.
Flexible shortcuts: canned beans work great, and you can prep the quick sofrito ahead to make weeknights easy.

Chicken pieces simmering in a reddish-brown stew sauce inside a Dutch oven on a stovetop

Pairs Well With

Storage Tips

Cool fast, store smart: Let everything cool slightly, then pack into separate containers so the rice stays fluffy and the beans stay saucy. For food safety, refrigerate within 2 hours.

Refrigerator (best quality): Rice, beans, and chicken keep well for up to 4 days.
Freezer (best quality): Beans and chicken freeze best for up to 3 months. Rice can be frozen too, but it is best when reheated with a splash of water and covered.
Reheat: Add a tablespoon or two of water or broth to beans and chicken and warm gently on the stove or in the microwave, covered. Rice loves a sprinkle of water and a tight lid.

Leftover move: Turn it into a bowl with chopped avocado, quick pickled red onions, and a squeeze of lime. Same meal, new vibe.

Three glass meal prep containers filled with white rice, red beans, and stewed chicken on a kitchen counter

Common Questions

Is La Bandera always chicken?

No. Chicken is very common, but the protein can vary by household. The core idea is rice + beans + a main, usually a meat-based stew, and often served with a simple salad on the side.

Can I use canned beans?

Absolutely. This recipe is designed for canned beans because it keeps things weeknight-friendly. If you use cooked dried beans, use about 3 cups cooked beans plus cooking liquid or broth to get the saucy texture.

What are habichuelas?

They are beans. In Dominican cooking, you will often see habichuelas rojas (red beans) served in a savory, slightly thick sauce.

Do I need Dominican oregano or sazón?

Not required. Regular dried oregano works. Sazón is optional. If you skip it, just bump salt a touch and keep the lime at the end for brightness.

What should I serve on the side?

Classic add-ons include a simple salad, sliced avocado, or quick sautéed cabbage. If you want the full comfort effect, add tostones or fried ripe plantains.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium pot with lid (for rice)
Large deep skillet or Dutch oven with lid (for chicken)
Medium saucepan (for beans)
Cutting board and knife
Measuring cups and spoons
Wooden spoon
Small bowl (for seasoning mix)

I love meals like La Bandera because they feel like teamwork on a plate. Rice doing its steady job, beans bringing the comfort, chicken showing up with the savory sauce. It is the kind of dinner that makes a kitchen feel lived-in in the best way. Also, I am not above dragging a forkful of rice through the beans and calling it “quality control” before anyone sits down. Tasting as you go is encouraged. It is basically policy.

La Bandera

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 4

Ingredients

Chicken (pollo guisado style)

2 to 2 1/2 lb bone-in, skin-on chicken thighs and drumsticks (or all thighs)
1 1/2 tsp kosher salt, plus more to taste
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp black pepper
2 tbsp neutral oil (canola, avocado)
1/2 medium yellow onion, finely chopped
1/2 green bell pepper, finely chopped
4 cloves garlic, minced
2 tbsp tomato paste
1/2 cup chicken broth (plus more as needed)
1 tbsp fresh lime juice (finish)
2 tbsp chopped cilantro (optional, finish)

Red beans (habichuelas)

1 tbsp neutral oil
1/2 medium yellow onion, finely chopped
1/2 green bell pepper, finely chopped
3 cloves garlic, minced
1 tbsp tomato paste
1 tsp dried oregano
1/2 tsp ground cumin
2 (15 oz) cans red kidney beans, with liquid
1 cup chicken broth or water (add more for looser beans)
1 tsp apple cider vinegar or fresh lime juice (optional, for brightness)
Kosher salt and black pepper, to taste

White rice

2 cups long-grain white rice, rinsed until water runs mostly clear
2 3/4 cups water
1 1/2 tsp kosher salt
1 tbsp neutral oil or butter

Hands rinsing long-grain white rice in a fine mesh sieve over a sink

Instructions

1) Season the chicken

Pat chicken dry. In a bowl, mix salt, oregano, cumin, and black pepper. Season chicken all over.
Let it sit while you chop onion, pepper, and garlic. Even 10 minutes helps.

2) Sear and stew the chicken

Heat a large deep skillet or Dutch oven over medium-high heat. Add oil.
Sear chicken in batches, skin-side down first, until browned, 3 to 5 minutes per side. Move browned pieces to a plate.
If the pan has a lot of rendered fat, carefully spoon off a little so you have about 1 to 2 tablespoons left. Keep the flavorful browned bits.
Reduce heat to medium. Add onion and bell pepper to the same pan. Cook 3 to 4 minutes, scraping up browned bits. This is your quick sofrito moment.
Add garlic and tomato paste. Cook 1 minute, stirring, until the paste darkens slightly and smells sweet.
Add broth and stir to make a quick sauce. Return chicken and any juices to the pan. Cover and simmer on low for 25 to 30 minutes, until chicken is tender and cooked through (aim for 165°F in the thickest part, and the juices should run clear).
Uncover and simmer 5 to 10 minutes to thicken the sauce to your liking. Finish with lime juice and cilantro. Taste and adjust salt.

Chicken thighs browning in a cast iron skillet with golden crisp edges

3) Make the beans

While chicken simmers, heat oil in a medium saucepan over medium heat.
Add onion and bell pepper, cook 3 to 4 minutes until softened. Add garlic, tomato paste, oregano, and cumin. Cook 1 minute. Yep, another quick sofrito base.
Add beans with their liquid plus broth or water. Bring to a gentle simmer.
For that classic creamy sauce, scoop out about 1/2 cup beans and mash them with a fork, then stir back in. Simmer 10 to 15 minutes, stirring occasionally.
Season with salt and pepper. Add a tiny splash of vinegar or lime if the beans taste flat.

A saucepan of red kidney beans simmering in a thick reddish sauce with visible bits of onion and pepper

4) Cook the rice

In a medium pot, combine rinsed rice, water, salt, and oil or butter. Stir once.
Bring to a boil over high heat. Once boiling, stir once more, then reduce heat to low and cover.
Cook 15 minutes. Turn off heat and let steam, covered, 10 minutes.
Fluff with a fork. Do not smash it. Rice deserves respect.

A fork fluffing freshly cooked white rice in a pot with steam rising

5) Plate La Bandera

Spoon rice onto each plate.
Add a generous ladle of beans so some sauce runs into the rice.
Top with stewed chicken and extra pan sauce.
Optional but very on-theme: add a simple side salad, plus sliced avocado or a few pickled onions for crunch.

A dinner table set with plates of la bandera, water glasses, and a bowl of sliced avocado in warm evening light

Nutrition information is estimated.

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La Bandera

Why It Works

Pairs Well With

Recommended

Pollo Guisado

Jamaican Rice and Peas

Pollo Asado

Garlic Herb Lamb Thigh Roast

Storage Tips

Common Questions

Is La Bandera always chicken?

Can I use canned beans?

What are habichuelas?

Do I need Dominican oregano or sazón?

What should I serve on the side?

La Bandera

Ingredients

Chicken (pollo guisado style)

Red beans (habichuelas)

White rice

Instructions

1) Season the chicken

2) Sear and stew the chicken

3) Make the beans

4) Cook the rice

5) Plate La Bandera