~1348 cal · 96g protein · 183g carbs · 23g fat (estimated, per serving)
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Plate of white rice, red beans, and braised meat
🇩🇴 Cibao
La bandera — "the flag" — is the daily lunch of the Dominican Republic, named for how its components echo the national colors. White rice, a soupy red bean guiso, and braised chicken or beef sit side by side, usually with a little salad or tostones, the meal that anchors nearly every Dominican midday.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2 lb chicken or beef, cut up
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3 cups red kidney beans, cooked
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2 cups white rice
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1 cup sofrito (onion, pepper, garlic, cilantro)
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2 tbsp tomato paste
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1 tsp oregano
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2 tbsp a splash of oil
Instructions
1
Braise the meat (or mushrooms) with sofrito, tomato paste, and oregano until tender.
2
Simmer the beans with more sofrito and a little squash to a soupy guiso.
3
Cook the white rice until fluffy.
4
Season everything well.
5
Serve rice, beans, and meat side by side, with fried plantain (tostones).
Cibao tradition.
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🌏 While it simmers — know your destination
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Cibao. The valley where mangú earned its three companions.
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Dominican Republic. Merengue at breakfast and plantains three ways.
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North America. A collision of Indigenous, colonial, and immigrant tables.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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