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 red onion cut into four quarters, small
• 2 cloves garlic crushed
• 1 cup kabocha squash West Indies pumpkin, diced, aka auyama
• 1 cup tomato sauce
• celery leaves chopped (optional
• 4 prigs thyme (optional)
• ½ teaspoon cilantro chopped, fresh
• 1 teaspoon salt (or more, to taste)

Pollo Guisado

• 2 lbs chicken [0.9 kg] cut into small pieces
• 2 lime cut into halves
• ¼ teaspoon oregano dry, ground
• 1 red onion chopped into fine strips or eighths, small
• ½ cup celery optional, chopped
• 1 teaspoon salt (more may be necessary)
• ½ teaspoon garlic mashed
• 2 tablespoons vegetable oil (corn, canola or peanut)
• 1 teaspoon granulated sugar
• 2 cups water
• 4 plum tomato cut into quarters
• 2 green bell pepper or cubanela (cubanelle) peppers
• ¼ cup green olives cut into halves (optional, pitted
• 1 cup tomato sauce
• Bunch Coriander fresh leaves
• ¼ teaspoon black 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 red onion cut into thin slices (optional, small
• 1 beetroot boiled and sliced (optional)
• 3 tablespoons fruit vinegar
• 3 tablespoons olive oil
• 1 teaspoon salt (or more, to taste)