La Bandera Dominicana [Recipe + Video] Dominican Lunch Meal

Arroz Blanco

• 5 tablespoons vegetable oil
• 1¼ teaspoon salt
• 4 cups rice

Habichuelas Guisadas

• 2 cups dry beans (pinto, cranberry, or red kidney beans
• 1 tablespoon olive oil
• 1 oregano (dry, ground)
• 1 bell pepper chopped
• 1 small red onion cut into four quarters
• 2 cloves garlic crushed
• 1 cup diced auyama (kabocha squash) (West Indies pumpkin)
• 1 cup tomato sauce
• leaves from a celery stalk chopped (optional)
• 4 prigs thyme (optional)
• ½ teaspoon chopped fresh cilantro
• 1 teaspoon salt (or more, to taste)

Pollo Guisado

• 2 lbs chicken [0.9 kg] cut into small pieces
• 2 limes cut into halves
• ¼ teaspoon oregano (dry, ground)
• 1 small red onion chopped into fine strips or eighths
• ½ cup chopped celery (optional)
• 1 teaspoon salt (more may be necessary)
• ½ teaspoon mashed garlic
• 2 tablespoons vegetable oil (corn, canola or peanut)
• 1 teaspoon sugar (white, granulated)
• 2 cups water
• 4 plum tomato cut into quarters
• 2 green bell or cubanela (cubanelle) peppers
• ¼ cup pitted green olives cut into halves (optional)
• 1 cup tomato sauce
• Bunch fresh coriander leaves
• ¼ teaspoon pepper (freshly-cracked, or ground)

Ensalada Verde

• 2 tomato diced or sliced
• ½ lettuce (or ¼ cabbage chopped finely)
• 1 cucumber sliced or diced
• 1 bell pepper cut into thin strips
• 1 small red onion cut into thin slices (optional)
• 1 beetroot boiled and sliced (optional)
• 3 tablespoons fruit vinegar
• 3 tablespoons olive oil
• 1 teaspoon salt (or more, to taste)