La Bandera Dominicana

Step by stepInstructions

1. Rinse the rice in a fine strainer until the water runs clear. Heat 2 tablespoons of the oil in a heavy pot over medium heat, add the rice and stir until it turns slightly translucent, about 3 minutes.
2. Pour in 4 cups (1 liter) of hot water and the salt, bring to a boil, then lower the heat, cover, and cook undisturbed until the water is absorbed and the rice is tender, about 20 minutes. Fluff with a fork.
3. Meanwhile, make the beans: heat the remaining oil in a pot over medium heat, add the sofrito and cook until the raw smell disappears, about 5 minutes. Stir in the tomato paste, sazón and oregano.
4. Add the beans with their liquid and the calabaza, and simmer for 20 minutes. Mash the calabaza against the pot or blend a ladleful of beans until smooth and stir it back in to thicken the sauce.
5. Season with vinegar, salt and pepper and simmer 5 minutes more until the beans are creamy and lightly coated in a deep red sauce.
6. To serve the bandera, mound a portion of rice on one side of the plate, spoon the beans generously over and beside it, add a serving of stewed chicken or another guisado, and finish with the salad on the edge of the plate.