10 Authentic Dominican Lunch Recipes You Must Try Today!

The Dominican Republic is known for its vibrant culture, warm hospitality, and—most importantly—its delicious cuisine. Among the many culinary traditions of this Caribbean nation, lunch is considered the most important meal of the day. A traditional Dominican lunch is hearty, flavorful, and deeply rooted in the country’s history, with influences from Spanish, African, and Taino cuisine.

Whether you’re craving savory stews, flavorful rice dishes, or crispy plantains, Dominican lunch recipes showcase a rich blend of textures and spices. In this guide, we’ll explore the best Dominican lunch recipes, from the famous La Bandera Dominicana to comforting side dishes, refreshing beverages, and sweet desserts.

Get ready to bring the taste of the Dominican Republic into your kitchen!

The Heart of Dominican Lunch: La Bandera Dominicana

One of the most iconic Dominican meals is called “La Bandera Dominicana” (The Dominican Flag). This classic dish consists of three main components:

• Rice (Arroz): Usually white rice, though it can be substituted with moro (rice and beans cooked together).
• Beans (Habichuelas): Typically stewed red or black beans, seasoned with garlic, onions, and peppers.
• Meat (Carne): The protein of choice—commonly pollo guisado (stewed chicken) or carne de res guisada (braised beef).

This dish reflects the colors of the Dominican flag—white for the rice, red for the beans, and blue (symbolically represented by the protein). It’s often served with a simple salad, tostones (fried plantains), and avocado.

In the following sections, we’ll dive deeper into the best Dominican lunch recipes, starting with rice-based dishes, meats, sides, and delicious desserts!

Rice-Based Dishes: The Foundation of Dominican Lunch

Rice is a staple ingredient in Dominican cuisine and serves as the base for many traditional lunch dishes. Whether it’s cooked plain or infused with rich flavors, rice is almost always on the table. Let’s explore some of the most beloved Dominican rice recipes.

Moro de Habichuelas (Rice with Beans)

One of the most popular rice dishes in the Dominican Republic is Moro de Habichuelas, a flavorful combination of rice and beans cooked together with a mix of herbs, spices, and coconut milk (optional). This dish is a must-have in many Dominican households.

Ingredients:

• 2 cups of white rice
• 1 ½ cups of cooked red or black beans (with their broth)
• 2 tablespoons of vegetable oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• ½ bell pepper, chopped
• 1 teaspoon of oregano
• 1 teaspoon of salt
• ½ teaspoon of black pepper
• 1 bouillon cube (optional)
• 3 cups of water or broth
• ½ cup of tomato sauce

Instructions:

1. Heat oil in a pot over medium heat. Add onions, garlic, and bell pepper. Sauté until soft.
2. Stir in the tomato sauce, oregano, salt, and black pepper. Cook for another 2 minutes.
3. Add the beans with their broth and mix well. Let it simmer for 5 minutes.
4. Pour in the rice and stir everything together.
5. Add water or broth and bring to a boil.
6. Lower the heat, cover, and let it cook until the rice absorbs the liquid (about 15-20 minutes).
7. Fluff the rice with a fork and serve hot.

Moro is often served alongside stewed meats, fried plantains, and salad.

Locrio de Pollo (Dominican Chicken and Rice)

This dish is the Dominican version of paella, where rice and seasoned chicken are cooked together in one pot. It’s flavorful, filling, and perfect for a hearty lunch.

Ingredients:

• 2 lbs of chicken, cut into small pieces
• 2 cups of rice
• 2 tablespoons of vegetable oil
• 1 small onion, chopped
• 1 teaspoon of oregano
• ½ teaspoon of black pepper
• 1 teaspoon of salt
• ½ bell pepper, chopped
• 3 cloves of garlic, minced
• ½ cup of tomato sauce
• 1 bouillon cube (optional)
• 3 cups of water or chicken broth

Instructions:

1. Season the chicken with oregano, salt, and black pepper. Let it marinate for at least 30 minutes.
2. In a large pot, heat the oil and brown the chicken on all sides. Remove and set aside.
3. In the same pot, sauté onions, garlic, and bell pepper.
4. Add tomato sauce and bouillon cube, cooking for 2-3 minutes.
5. Return the chicken to the pot and mix well.
6. Pour in the rice and stir until it’s coated with the sauce.
7. Add water or broth, bring to a boil, then lower the heat and cover.
8. Let it cook until the rice is tender (about 20 minutes).
9. Fluff with a fork and serve hot.

Locrio is best enjoyed with avocado slices and fried plantains.

Arroz con Maíz (Rice with Corn)

This simple yet delicious dish is perfect for when you want something light but flavorful. Sweet corn adds a delightful contrast to the savory rice.

Ingredients:

• 2 cups of white rice
• 1 can of sweet corn (drained)
• 2 tablespoons of vegetable oil
• ½ onion, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of salt
• ½ teaspoon of black pepper
• 3 cups of water or broth

Instructions:

1. Heat oil in a pot and sauté the onions and garlic until fragrant.
2. Add the rice, salt, and black pepper. Stir to coat the rice with the seasonings.
3. Pour in the water or broth and bring to a boil.
4. Lower the heat, cover, and let it cook for 15 minutes.
5. Stir in the corn, cover again, and cook for another 5 minutes.
6. Fluff with a fork and serve warm.

Arroz con Maíz pairs beautifully with grilled meats or stewed beans.

Meat and Protein Dishes: The Heart of Dominican Lunch

A Dominican lunch is incomplete without a flavorful protein dish. Meats are typically stewed, grilled, or fried, and they are seasoned with a combination of garlic, oregano, and citrus juices. For a variety of authentic recipes, check out 161 Delectable Dominican Lunch Recipes.

Pollo Guisado (Dominican Stewed Chicken)

This juicy, tender chicken dish is slow-cooked in a rich tomato-based sauce with Caribbean spices.

Ingredients:

• 2 lbs of chicken (drumsticks or thighs)
• 2 tablespoons of oil
• 1 onion, chopped
• 3 cloves of garlic, minced
• ½ bell pepper, chopped
• 1 teaspoon of oregano
• ½ teaspoon of black pepper
• 1 teaspoon of salt
• ½ cup of tomato sauce
• 1 bouillon cube (optional)
• ½ cup of water

Instructions:

1. Season the chicken with salt, pepper, oregano, and garlic.
2. Heat oil in a pot and brown the chicken on all sides.
3. Add onions, bell peppers, and tomato sauce. Stir well.
4. Pour in the water and let it simmer for 30-40 minutes until the chicken is tender.
5. Serve hot with rice and beans.

Carne de Res Guisada (Braised Beef Stew)

This Dominican beef stew is packed with flavor and cooked until the beef is melt-in-your-mouth tender.

Ingredients:

• 2 lbs of beef, cut into chunks
• 2 tablespoons of oil
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 teaspoon of oregano
• ½ teaspoon of black pepper
• 1 teaspoon of salt
• ½ cup of tomato sauce
• 1 cup of beef broth

Instructions:

1. Season the beef with salt, pepper, oregano, and garlic.
2. Heat oil in a pot and brown the beef on all sides.
3. Add onions and tomato sauce. Stir well.
4. Pour in the broth and let it simmer for 1 hour until the meat is tender.
5. Serve hot with white rice and tostones.

Pescado con Coco (Fish in Coconut Sauce)

A specialty from the coastal regions of the Dominican Republic, this dish combines fresh fish with a creamy coconut sauce.

Ingredients:

• 2 lbs of fresh fish (snapper or cod)
• 1 can of coconut milk
• 2 tablespoons of oil
• 1 onion, sliced
• 2 cloves of garlic, minced
• ½ bell pepper, chopped
• 1 teaspoon of oregano
• ½ teaspoon of black pepper
• 1 teaspoon of salt
• Juice of 1 lime

Instructions:

1. Season the fish with lime juice, salt, and pepper.
2. Heat oil in a pan and sauté onions, garlic, and bell peppers.
3. Add the fish and cook for 5 minutes per side.
4. Pour in the coconut milk and let it simmer for 15 minutes.
5. Serve with rice and a fresh salad.

Side Dishes & Accompaniments: Completing the Dominican Lunch

No Dominican lunch is complete without delicious side dishes that add texture, flavor, and variety to the meal. From crispy plantains to refreshing salads, these side dishes perfectly complement the main course. Check out 15 Easy Asian Dinner Recipes to Try Tonight for more meal ideas.

Tostones (Twice-Fried Green Plantains)

One of the most popular side dishes in the Dominican Republic, tostones are crispy, golden fried green plantains that are slightly salted and served with dipping sauces.

Ingredients:

• 2 green plantains
• 1 cup of vegetable oil (for frying)
• ½ teaspoon of salt
• ½ cup of water
• 1 clove of garlic, minced (optional)

Instructions:

1. Peel the plantains and cut them into 1-inch thick slices.
2. Heat the oil in a frying pan over medium heat and fry the plantains until they start to turn golden (about 2 minutes per side).
3. Remove from the oil and gently flatten each piece using a tostonera (plantain press) or the bottom of a glass.
4. Mix the water, salt, and garlic in a small bowl. Quickly dip each flattened plantain in the mixture.
5. Return the plantains to the hot oil and fry again until crispy (about 2-3 minutes).
6. Drain on paper towels and serve hot with a dipping sauce or as a side to meat and rice.

Tostones pair well with garlic aioli, Dominican salami, or fresh avocado slices.

Ensalada Verde (Dominican Green Salad)

This refreshing Dominican-style salad is a simple yet essential side dish. It’s typically made with lettuce, tomatoes, cucumbers, and onions, dressed with vinegar or lime juice.

Ingredients:

• 1 head of lettuce, chopped
• 2 ripe tomatoes, sliced
• 1 cucumber, thinly sliced
• ½ red onion, thinly sliced
• 2 tablespoons of olive oil
• 1 tablespoon of vinegar or lime juice
• ½ teaspoon of salt
• ½ teaspoon of black pepper

Instructions:

1. In a large bowl, combine lettuce, tomatoes, cucumber, and onion.
2. Drizzle with olive oil and vinegar or lime juice.
3. Season with salt and black pepper.
4. Toss gently and serve fresh.

This light and refreshing salad is the perfect balance to the rich flavors of Dominican stews and rice dishes.

Habichuelas Guisadas (Stewed Beans)

Dominican-style stewed beans are a key part of La Bandera Dominicana and bring a creamy, savory element to the meal.

Ingredients:

• 2 cups of red or black beans (cooked)
• 2 tablespoons of vegetable oil
• 1 small onion, chopped
• 3 cloves of garlic, minced
• ½ bell pepper, chopped
• 1 teaspoon of oregano
• ½ teaspoon of salt
• ½ teaspoon of black pepper
• ½ cup of tomato sauce
• 1 bouillon cube (optional)
• 1 cup of water or broth

Instructions:

1. In a pot, heat oil over medium heat and sauté onions, garlic, and bell pepper.
2. Add tomato sauce, oregano, salt, and black pepper. Cook for 3 minutes.
3. Stir in the cooked beans along with the broth.
4. Simmer for 15-20 minutes, stirring occasionally, until the beans thicken.
5. Serve hot with white rice.

Stewed beans are a must-have in every Dominican lunch, adding both flavor and nutrition.

Traditional Dominican Soups & Stews

Dominicans love their soups and stews, often eating them at lunch for their hearty, comforting flavors.

Sancocho Dominicano (Dominican Meat & Root Vegetable Stew)

This rich and hearty stew is considered one of the most iconic Dominican dishes, often prepared for special occasions or a big family lunch. It’s made with a mix of meats, root vegetables, and a flavorful broth.

Ingredients:

• 2 lbs of mixed meats (chicken, beef, pork)
• 1 large yuca, peeled and chopped
• 2 green plantains, peeled and sliced
• 2 potatoes, peeled and cubed
• 1 ear of corn, cut into chunks
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 teaspoon of oregano
• ½ teaspoon of black pepper
• 1 teaspoon of salt
• 1 bouillon cube (optional)
• 6 cups of water or broth
• ½ cup of cilantro, chopped

Instructions:

1. Season the meats with salt, pepper, oregano, and garlic.
2. In a large pot, heat oil and brown the meats for about 5 minutes.
3. Add onions, potatoes, plantains, and yuca. Stir well.
4. Pour in the water or broth and bring to a boil.
5. Lower the heat and let it simmer for 45 minutes to 1 hour until everything is tender.
6. Add corn and cilantro in the last 10 minutes.
7. Serve hot with rice and a squeeze of fresh lime juice.

Sancocho is deeply comforting and full of bold flavors, making it perfect for Sundays or family gatherings.

Asopao de Camarones (Shrimp and Rice Soup)

A Dominican twist on seafood soup, asopao de camarones is a comforting dish with a thick, soupy consistency.

Ingredients:

• 1 lb of shrimp, peeled and deveined
• 2 cups of cooked rice
• 1 small onion, chopped
• 3 cloves of garlic, minced
• ½ bell pepper, chopped
• 1 teaspoon of oregano
• ½ teaspoon of salt
• ½ teaspoon of black pepper
• ½ cup of tomato sauce
• 1 bouillon cube (optional)
• 4 cups of seafood broth
• ½ cup of cilantro, chopped

Instructions:

1. Heat oil in a large pot and sauté onions, garlic, and bell pepper.
2. Add tomato sauce, oregano, salt, and black pepper. Stir well.
3. Pour in the seafood broth and bring to a boil.
4. Stir in the cooked rice and let it simmer for 10 minutes.
5. Add shrimp and cook for another 5-7 minutes until they turn pink.
6. Sprinkle cilantro on top and serve hot.

This savory and slightly thick soup is perfect for seafood lovers!

FAQs on Dominican Lunch Recipes

1. What is the most traditional Dominican lunch dish?

The most traditional Dominican lunch dish is La Bandera Dominicana, which consists of white rice, stewed beans, and stewed meat (typically chicken or beef). It is the Dominican Republic’s staple meal and represents the colors of the national flag.

2. What is the difference between tostones and maduros?

Both are plantain-based side dishes, but they are prepared differently. Tostones are made from green plantains, fried twice for a crispy texture, while maduros are made from ripe plantains, fried once for a soft, sweet flavor.

3. Can I make Dominican rice dishes without using meat?

Yes! Many Dominican rice dishes, such as Moro de Habichuelas (rice with beans) or Arroz con Maíz (rice with corn), can be made without meat. Simply use vegetable broth for extra flavor.

4. What are common spices used in Dominican cooking?

Dominican cuisine uses garlic, oregano, black pepper, salt, onion, bell peppers, and cilantro as key seasonings. Many dishes also include sazón (seasoning mix) and adobo for added depth of flavor.

5. What drinks are commonly served with a Dominican lunch?

Popular drinks include Jugo de Chinola (passion fruit juice), Morir Soñando (orange juice and milk drink), and Jugo de Tamarindo (tamarind juice). These refreshing beverages balance out the richness of Dominican meals.

6. What dessert is commonly eaten after a Dominican lunch?

Some classic Dominican desserts include Dulce de Leche Cortada (curdled milk dessert), Majarete (corn pudding), and Bizcocho Dominicano (Dominican cake). They provide a sweet ending to a hearty meal.

Conclusion

Dominican cuisine is a delightful blend of flavors, traditions, and cultural influences. Lunch, being the most important meal of the day, brings families together to enjoy hearty, homemade dishes packed with rich flavors and fresh ingredients.

From the iconic La Bandera Dominicana to comforting stews, crispy plantains, and refreshing beverages, Dominican lunch recipes offer a perfect balance of taste, nutrition, and tradition. Whether you’re preparing a full Dominican feast or just trying one dish at a time, these recipes will transport your taste buds straight to the Caribbean.

Now, it’s time to get into the kitchen and bring the flavors of the Dominican Republic to your table. ¡Buen provecho! 🇩🇴