HOW TO MAKE ARROZ CON GANDULES: Step by step for beginners and lovers of Puerto Rican cuisine
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- Опубліковано 26 сер 2024
- ARROZ CON GANDULES!
This is a staple in Puerto Rican homes and a must have with pernil and pasteles... can you tell I'm thinking about Christmas already?!
Shirt 👚 by: Karla & Co
Ingredients
-3 slices of bacon (thick cut preferred), cut in 1/2 in pieces
-3 tablespoons of olive oil
-2 large spoonfuls of Sofrito (recipe on my channel)
-1 tablespoon of Sazon
-6 oz of Tomato sauce
-2 cups of medium grain rice
-2 cups of water (you can also use chicken stock or broth)
-1/2 to 1 tablespoon of Salt (really to taste since various sazon brands are saltier than others so start with 1/2 tbsp and go up if needed)
-1 teaspoon of Oregano
-Pitted green olives to taste (personal preference here. I use about 1/4 cup)
-1 can of gandules (they are also called pigeon peas), drained and rinsed
Instructions
-Put your bacon in your caldero or medium sized pot on medium heat and cook bacon until crispy and done. Set aside.
-Add your oil and sofrito and let cook for 1 minute. Then add tomato sauce and mix. Add the sazon, olives, rice, and water then give it a couple stirs to incorporate all ingredients. Then add the gandules.
-Taste the broth for flavor and level of salt. Adjust salt if needed after tasting.
-On the same medium heat let the mixture come to a boil and evaporate the vast majority of the liquid. Then cover the pot, lower your heat to low, and let it cook covered and uninterrupted for 20 minutes.
-Uncover and gently fluff up the rice with a couple of gentle stirs of the spoon (don’t too aggressive mixing or your gandules will break and turn into refried beans texture!).
-Enjoy!
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Manhattan nyc wow Rebecca that arroz con gandules looks delicious🇵🇷🇵🇷
My neighbor in my old Chicago neighborhood is from Puerto Rico and we used to beg him to make rice for us. It was sooo good! Your recipe looks just like his. Going to try it asap. I do like it with bacon too. Thanks for sharing and the extra tips.
Thank you very much for this. My mother use to make this as a staple in our house when we were kids. Sadly we lost her 3 weeks ago and I made this for my self tonight and every bit brings a tear to me. God bless you and your family
Oh Shaun I’m so sorry for your loss. I get it. Lost my dad less than two years ago and grief is a strange thing. Hang in there. Glad you enjoyed the recipe and hopefully helps you feel closer to your mami. ♥️
Enjoyed watching this. I am Mexican making pasteles tomorrow. I love your culture and food ❤
I have a Mexican sister in law and mexirican nephew and nieces. 😀 In college I studied Mexican arts, history and culture and was blown away. Y’all have influenced so much in the world! So the respect is mutual! Have fun making all these goodies. Feliz Navidad! 🎄
I am so so happy to find your channel! Yum yum yum!!
Yay! Welcome.
Me enchanta!
Yay! Glad you enjoyed it.
Always learn much from your videos, thanks for sharing. I'll be making my first Sofrito soon using your recipe.
How did I miss this comment, Bernie. So sorry. How did the Sofrito turn out?
@@RebecaNievesHuffman Great, I'll be my go to starter for everything in the future.
Thanks
@@bernie6956 fantastic!
OMG That looks so delicious!!
I just wanted to let you know, I made my first arroz con grandules. Using your famous soffits and mojo. I loved it. Thank you.
Oh yay! That makes me so happy. enjoy!
So happppyyyy you have this channel 👍💥 in case tiktok shuts down,,,,we have youtube,,,,,ayyyyyy que rico !!! Now I will watch these videos and add more recipes to my book.....thanks soooo much !!👍💥❤️💞🤗💯🇵🇷💕
Ay q linda! Thank you for the cariño and support. 🥰
@@RebecaNievesHuffman you're soooooop welcome 🤗🇵🇷💥
OMG!!! I've been looking for this recipe FOREVER!! 😘 Thank you ❤️
Yay! You are most welcome.
OK. So I’ve been looking through UA-cam looking for a following video instructions on how to make arroz con gandules. However so far your video is the only one I’ve seen that puts any emphasis on the health issue part of cooking Authentic Puerto Rican food. I know it tastes great with the Sason Goya but I don’t want all the MSG and preservatives. So thank you for your advice. And I agree with leaving the rice alone for 20 minutes on low flame. That’s how my mom taught me.
I'm new to your channel ....mmmmmmmm I love puerto rican rice......I've watched ana beval channel and you were helping here how to make puerto rican rice and and came out good....I'm Polish and my husband is mexican....
Oh yay! That makes me happy. Welcome. 🥰 Ana and I are up to something else coming soon. 😉
🇵🇷💪 you explain very well!
I just came from Ana Belaval's video.
You were coaching her on cooking arroz con gandules.
We make rice the same way, but, my first step is to boil the cold water before adding it to the lightly fried rice. Cooks faster.
I'd like to know, if, you have recipes to baking some of the fried foods, like pastellos or alcapurias, bacalaitos.
Sorry for misspellings.
I'm so late responding to this so I profusely apologize! Yes on my instagram and tiktok I have a ton of airfryer recipes. Even tostones in the air fryer! So good.
I laughed so hard when you handed an itty bitty piece of bacon to your daughter. 😂
Yes girl. Teeny tiny!!! 😂
@@RebecaNievesHuffman btw: love your channel.
@@reyesfour awww thanks 🙏🏽
Love you you
Awww thanks 🙏🏽
Yum!! Where do you get the sazón?
I want to know the name of the lipstick! Love that color! 💄
You are going to love this but the brand is Latina owned and called Reina Rebelde. The gloss name is enchuflada. 😀 The Sazon is from an online company also owned by Latinos called Loisa.
@@RebecaNievesHuffman ❤️
Nice! Where to get that organic sazon
I get mine from eatloisa.com
Again fantastic, thank you for the great tips! I need flavors in the Moro/ or arroz con gandules. Rebeca if you saw how I make this dish you’d die laughing. Es como para un ...bueno tu lo dijiste-gringo! I do use dry organic beans though and all organic ingredients for everything 😂 I’m BINGE WATCHING THROUGH THE DAY I need serious help😂🥰
Thank you very much! I do have a question, I know you're showing step by step on the internet but do you have a cookbook in English that could be purchased? I like your process and I currently live in Puerto Rico and exploring all of the culinary treats holiday and non-holiday on the island. Thank you!!!
I love that you think that highly of me that I would have a cookbook. I don’t. But a very traditional cookbook that my mom gave me when i got married that is in English is called “Puerto rican Cookery” and it’s in English. Have fun and thank you! Have fun on mi isla bonita ❤️
@@RebecaNievesHuffman Thank you, I just ordered the cook book. You made me feel good, I grew up on my Mother's "Joy of Cooking cook Book from the 1950s. Thank you. You are amazing!!!!!
What is the rice to water ratio for long grain rice?
When cooking with medium grain rice it’s equal parts rice to liquids.
Hi just started following you and I love all your videos. I am born and raised in Humboldt Park. Where do you buy your Sazon from I haven’t seen it in stores or maybe I missed it.
What?! How cool. I grew up near Fullerton and California. Loisa is an online company so you won’t find it in stores. I hope they do get a deal with a super market chain because it’s so good. Thank you for your support and so glad you found me here too.
@@RebecaNievesHuffman omg after we moved out of Humboldt Park we moved to California ave and Fullerton. We actually lived 2400 block of California ave. We probably know some of the same people.😄
Just wondering where you got your pot from?
Armitage Produce in Chicago but the brand is Imusa and they sell online and amazon.
are the steps the same without the bacon?
Yes. Same steps just don’t do the bacon. Enjoy! 🙌🏽
Whatever happened to frozen pigeon peas that’s the way I grew up and my family was very traditional. They couldn’t get them fresh it had to be frozen. Why have we? Hispanics become so lazy that we have to be buying a can of pigeon pizza can be three years old and that can do yes we understand. Some of them have an expiration.
Why They are not buying fresher like frozen pigeon, peas or fresh ones in New York State is not hard but maybe it’s difficult to find in other places I wonder if that is so?
NOT BACON ITS SUPPOSED TO BE EITHER HAM OR PORK NECK BONES I MAKE MY OWN ORGANIC SAZÓN FOR ABOUT 4 yrs. NOW AND ITS THE BEST THING I HAVE EVER DONE FOR THE FAMILY IS MAKE MY OWN ORGANIC SAZÓN
Why aren't you Browning your rice first in olive oil before adding other ingredients because your recipe calls for wet mushy rice...😜👎
Not the way I learned to. The rice doesn’t come out mushy BTW 😉