"I wasn't raised in your abuela's house." LMAO; even my tias don't cook everything exactly as Abuela did. Come on now, y'all, everybody's abuela does something different from someone else's.
I think your reply was mean I only meant it as a joke I have never will never live in a Spanish house like I said my Spanish mama she's a friend and yes I know everyone has something different we all can learn from
For the meat I've used cubed salt pork (edit: or pork belly that I marinate and smoke) and roasted pig head meat. Since I boil the pig head with culantro, garlic and citrus before roasting, I use the gelatinous broth for my arroz con gandules. I use the drippings mixed with achiote to baste the pig head and also toast the rice. Have you ever used banana leaf instead of foil? I think it adds a great aroma.
I do, actually, but I lay the banana leaf directly onto the rice and still seal the pot with the foil. A great technique for adding that wonderful flavor of plantano.
My family always puts the water to boil then they add the rice. After seeing your video I'm going to try your way, rice first then water. wish me luck. I love pork in my arroz con gandules too.
Wow, everyone makes it so different, my parents made it always using frozen gandules and long grain rice and thats how I grew up eating it in New York.😀
Fresh is best. If you have access to frozen, I would use them too. Not all of us do, so we have to make due with canned. Either way, I hope you continue to make it and love it.
the pigeons joke lol I enjoy the Q and A in the end. I wanted to try frozen gandules because of the stuff being said on using cans and the chemical that's used to seal or whatever. Even trying to avoid the MSG sazon. Use homemade sofrito. We can still enjoy these dishes without the brands that put poison to preserve food for them to make profit. Thanks for the video I'm a fan!
Yeah, I would use a tablespoon of tomato paste before I use diced fresh tomatoes. Either that or I'd cook down the tomatoes with the sofrito really well to get them to a past.
I used your delicious recipe to make my rice in the Instant Pot. Unfortunately my seal wasn’t great on the pot but the flavor was perfect. I have to try again and I think this could work. Your explanation in every episode really makes me understand the process. You are a great teacher.
Thank you so much for these videos as someone who's half puerto rican and didn't have a chance to get the experience of puerto rican cuisine as a child that's nice to know there's guides to help us experience it later in life
@SenseandEdibility mission accomplished. Quick question..I've been using pork belly in my Mofongo, the problem is when the fat renders my broth is super oily.....any suggestions on a different cut that will keep the same mouth feel and flavor?
Gandules and Gandalf from the LOTR. 😄 Another great recipe and video. I've been binge watching. I'm Italian, female, from the Bronx. Left NYC in 1973, but my roots are still there. Even though most of my family is from Italy and we cook Italian and American, I adore PR food so much. My family had a lot of friends who are PR and I learned from them. You're a great teacher, very informative with a hilarious sense of humor!!
I made this recipe for Christmas dinner. My friend declared that this dish is what I must bring to future events. Thanks for the fantastic recipe! Your fun video inspired me to go for it. 11:05
@@SenseandEdibility WHEN I MAKE ARROZ CON GANDULES I DIDT KNOW TO PUT SOME PORK INTO IT BUT I USE PLENTY OF RECAO AND PARBOILED RICE AND IT TASTE BETTER THAN MY MOMS. WHEN I MAKE IT I MAKE 4 POUNDS TO LAST ME 2 WEEKS. IF IM GONNA USE PORK I FRY IT SEPERATLY. AFTER ITS FRIED THEN I DICE IT INTO SMALL PIECES AND STIR IT INTO A SEP. POT TO GO ON MY PLATE. THE PORK WILL KEEP ITS FLAVOR SEPARATE FROM THE RICE AND PEAS. I DONT COOK THEM TOGETHER.
You are a VIBE as the kids say! The education, the humor, the respectful clap backs, the alternatives you provide, the permission you give for people to make it their own. I’m a fan!
Not you just saying that you're going to peacefully enjoy a plate of food by yourself I hope it was the best plate of arroz con gandules that you've had in a long time
Not a silly question at all! You can absolutely use jasmine rice in place of long grain rice with no need to change anything else in the recipe. Enjoy!
If you're going to use the chicken bouillon you don't need to use any more broth, water is fine. If you plan to leave out the chicken bouillon, I recommend using vegetable or chicken stock (or broth) instead of water.
Lol.. I realized that after my message.. my pernil and arroz con gandulees came out sooooooooo good !! People at my party had 2 plates .. well seasoned ❤️❤️ thanks
You can, but you'll need to soak it for about 15 minutes in cold water before rinsing it and cooking with it. Because brown rice still has the husk, it's much firmer than white. Soaking it will help it become tender in the time it takes to cook. Hope this helps.
Yes! Yes! The olives & capers give it a distinctive flavor that separates it to another level from other rices. ...and yes, pegao is one of the best part of tbe rice. I have the same rice pot. Finally, found someone that knows their stuff. 😊
5 star recipe! I finally made this last night! it is SO good. I'm vegetarian, so I left out the pork, but I substituted soy curls (a dehydrated soy product -- much better and meatier than TVP) that I rehydrated in a vegan "ham" flavored broth to which I added a TINY touch of liquid smoke. I kept everything else exactly as written. WOW. so delicious! and now I have a bunch of sofrito in my freezer that I can use to make this and other recipes. thank you so much! both my housemate and I LOVE this recipe. I'm so glad I chose your video to make my first arroz con gandules, because I'm addicted now.
This is the problem with people gate keeping. Its a toxic trait these days. Lets learn from each other instead of complaining that what we use is not the "right" way.
Just discovered your channel. You are very entertaining….” I wasn’t raised in your Abuela’s house!” Put that on a t-shirt ❤😂 Thanks for the cooking tips!
I stumbled upon your channel and I am addicted!!! You are so real and very informative to a T!! I am Italian married to a Puerto Rican and was taught a lot by his Abuela and have taught myself a lot through the 31 yrs from cookbooks and UA-cam! I have a question I was taught by using long grain Parboiled rice. I have never rinsed this, BUT SHOULD I?? Never had a problem with mushy or hard rice ever. Please advise🙂 I love my rice like you for breakfast with a two fried eggs. Just wanted to share with you when I make this rice for a vegan family I use a packet or two of GOYA HAMON it is VEGAN , cause I had to do my research. There is NO PORK PRODUCT in it at all just flavorings.. lol I can’t wait to watch all your other videos. I have a 12lb Pernil cooking as I am writing this. I used your WRAPPING METHOD with the foil and plastic wrap. I have to say this part was amazing to me. I always have so much liquid in my bowl from the 2-3 days of marinating it in the frig. Can’t wait to see how your method turns out for me. Que Rico 🥰
Parboiled rice is actually rice that’s washed and partially cooked, so there’s really no reason to rinse it. If you want to make it with long grain rice you’ll need to rinse it too
I live in the Philippines now but grew up in the Bronx NY, Half my family are Puerto Rican, I have not had Rice and Gandules since 1980 when I joined the Army, Im gonna try this recipe, Thank you
Ms Marta R Diaz, For the first time ever, I made for my wife and I, Arroz con Grandules and Pernil. Super awesome, super delicious. Thank you very much for sharing these dishes with us.
Just found your channel. ❤. I am a 72 gringo. But I do speak Spanish fluently. I’m the cook in our family. If you and I were in the same kitchen we would be buds. Any way thanks for the recipes and hints. Saludos desde the central Oregon coast.
Thank you, thank you, thank you. I made your pernil twice. The second time I made your sofrito first and then decided to make your Arroz con Gandules. They all came out perfect. Exactly how I know it to be. Oh and I made you coquiito. My sext batch I will use Barcadi coconut only. Lol but the strong one was good too.
I am so excited to find your channel. I grew up in Lower East Side - Manhattan and miss the Puerto Rican meals. I am so excited to try your meals. Thank you! Merry Christmas
I remember helping my grandma harvest pigeon peas from her backyard in the summer as my grandpa roasted his home grown coffee beans in the front yard when we visited. Great memories! She use to send us a box full of them during the holidays so we can make arroz con gandules. Do you how to make crema de coco candy? Buying the store bought version in the states just doesn't compare.
I did the same with my MIL (who was actually my hubby's grandma). We would sit on the patio and shell them afterwards. You just triggered a beautiful memory for me!
Hello y’all from Georgia! I have a question. I love this recipe by the way! I wanted to know if you know the cooking time if I use an instapot. I tried the recipe once and it was still a little under cooked at 22 minutes. Any suggestions are welcomed :)
I left NYC 30 years ago and I realized now how much I miss Puerto Rican accent and 'sassiness'. Bravo! Question - Ya think this can recipe can be tweaked to be made in an Instant Pot?
I thought I'd already replied to this! Sorry! You can, but honestly, I don't think it's worth the effort of all the bringing up to temp, bringing up to pressure, releasing pressure, etc. etc. The pot seems faster to me.
LOL!! I love it! As much as I would love to go back to NYC, my old lady body couldn't handle it. In the meantime, I promise to make recipes super easy for you to recreate!
I love your comments!! I wont tell you my grnadma made it different because Im from Uruguay and we don't make this dish, just trying recipes for my Puertorican husband, Love your recipes!!
I haven't met a Boriqua who's family cooks the same way as others, so that's not surprising. As I said, it's an optional ingredient. Some people add pork or chicken, some people leave it out. Thanks for watching.
Hi Martha 👋 I just bumped into your Channel n I LOVE IT! I was born from Puerto Rican parents in New York n I agree with all your cooking styles. Following my new BEST channel. Thank you for your smart cooking wisdom 😁
@@SenseandEdibility 😂 I did! He is such a good man! Love him to pieces! So glad I found your channel although Blanca(his mom) makes sure I'm in the kitchen learning her recipes. But I love it!
This is my second time making this recipe. Living in Maine the only brand gandules I can buy are Goya. My first batch was 3/4 cup of liquid, today it was bam 1cup. This must be one of the brand you don't use. Thank for the recipes I enjoy cooking many of them in the winter. How about some Puerto Rican BBQ recipes for summer. Thanks
Yeah, I definitely don't use Goya anymore. I would just adjust based off the liquid you get from the can. I'll do my best to get some BBQ recipes up soon. I took a much-needed break in January.
You can. Just break it up and add it to warm, not hot oil. If you add it to hot oil, it’s likely to burn and cause an acrid taste to develop. I suggest starting with a cube (or 1 1/2 tsps) to 2 cups of oil and add more to achieve the color you want. You’ll have to stir more to dissolve the paste fully, too.
I'm loving your videos. I love to watch how others make these Puerto Rican staples. Definitely using a few of these techniques to add to my repertoire. Keep em coming mama!!!
So I followed this recipe ALMOST to a T but I had to make a few changes. I didn’t have pork chops so I used thick cut bacon, and I didn’t have tomato sauce so I used store bought salsa and let me just say….. It came out amazing!!! It was like Puerto Rico meets Louisiana Creole cuisine in the best possible way with that smokiness and little spice 😭 idk if I can go back
I can’t wait to make this! I’m praying that I can find the gandules because I couldn’t find culantro for sofrito to save my life! But it’s the Africans bringing it on their “involuntary trip” for me! 😂😂😂
If you live near an urban area (near blacks, Caribes, and Latinos) most supermarkets will have the pigeon peas in the ethnic section near the Goya products, which usually is near the canned beans. We have ShopRite here in the Philly area, so they also have a Caribbean section where I think I found them. Also, Produce Junction almost always has Culattro, also Hmart, the Asian mkt, carries it too.
WERE YOU IN THE MILITARY IN FORT HOOD IN TEXAS? YEAH I COULD SEE YOU ARE MILITARY OR FAMILY IS IN THE MILITARY! WHEN YOU MENTION GERMANY! I COULD BE WRONG? INTERESTING ABOUT THE RICE, I LIKE SMALL GRAIN, AND MEDIUM, BUT I ALSO LIKE LONG GRAIN AND A FROM INDIA RICE CALLED BASMATI RICE!
Ohh!! I love that you guys eat the charred rice at the bottom of the pot. My father is Cajun and that's his favorite part, too. (I forget what he called it but they have a name for it, too).
@@SenseandEdibilityI was actually in the rice and ohhhhh so delicious! I had it at the kiosks in Luquillo at a place called edelweiss…..can’t wait to go back…….
I WOULD LOVE TO MAKE PASTELES WITH YOU ONE DAY, I USE TO MAKE IT WITH MY MOTHER BUT SHE PASSED AWAY. I ENJOY COOKING AND I'VE BEEN A FOOD PROCESSOR FOR 40 YEARS AND FINALLY I'M RETIRED AND COOK FOR MYSELF. I ENJOY YOU CANDOR AND YOUR VOICE IS SWEET. I CAN DO JUST ABOUT ANYTHING WHILE I HEAR YOUR SHOW, ITS FUN.
Can you cook this in banana leaves? My B/f is PR, I visited his family in PR and his sister cooked something similar to this but steamed it in banana leaves. Her son translated Spanish for me and she said it was a holiday dish.
I think she made pasteles de arroz if it was completely wrapped in the banana leaves. You can watch my Pasteles series for a general idea of the recipe, but if you want to make arroz con gandules, you can lay a large banana leaf on top of the rice before you cover the pot with foil and the lid and steam it. It gives the same flavor without the work.
Hi muchacha! This is the way I cook. my Arroz con Gandules I use hamon de cosinar and a dash of tomato. Thank you for sharing girl remember always cooked with TumbaO!!
Hi Marta. I'm new to your channel. In puerto rican households you start cooking at a fairly young age. I started cooking when I was 12 years old so I've been cooking for 54 years! Arroz con gandules is so versatile and it's not a one size fits all! So you're right in saying "I wasn't raised your abuela's house." Hilarious 😂! I love how down to earth you are...keeping it real! Thanks for sharing...God bless you and yours. Merry Christmas 🎅 🎄 ❤️
I'm not Puertorican but I love that kind of rice the first time I had it I went nuts I loved it so much
Isn’t it amazing???
"I wasn't raised in your abuela's house." LMAO; even my tias don't cook everything exactly as Abuela did. Come on now, y'all, everybody's abuela does something different from someone else's.
I can't with people! Like, I don't even KNOW your Abuela and you want me to cook like her?!?! HOW??
Wait, you don't know my Puerto Rican mom and use her recipe? How is that? 😉😂
I think your reply was mean I only meant it as a joke I have never will never live in a Spanish house like I said my Spanish mama she's a friend and yes I know everyone has something different we all can learn from
@@earleneworrell3447 Ma'am, I wasn't replying to you, I don't know who you're upset with here.
Not mad wishing you and all joy and peace
I love watching how other people make Puerto Rican recipes, there’s always something to learn and appreciate, looks amazing! U have a new fan here 😃
Thanks so much! I totally agree! 😊
For the meat I've used cubed salt pork (edit: or pork belly that I marinate and smoke) and roasted pig head meat. Since I boil the pig head with culantro, garlic and citrus before roasting, I use the gelatinous broth for my arroz con gandules. I use the drippings mixed with achiote to baste the pig head and also toast the rice. Have you ever used banana leaf instead of foil? I think it adds a great aroma.
I do, actually, but I lay the banana leaf directly onto the rice and still seal the pot with the foil. A great technique for adding that wonderful flavor of plantano.
My family always puts the water to boil then they add the rice. After seeing your video I'm going to try your way, rice first then water. wish me luck. I love pork in my arroz con gandules too.
I love how sauteeing it in the fat and toasting it creates fluffier and less mushy rice. I do hope you give it a go!
Wow, everyone makes it so different, my parents made it always using frozen gandules and long grain rice and thats how I grew up eating it in New York.😀
Fresh is best. If you have access to frozen, I would use them too. Not all of us do, so we have to make due with canned. Either way, I hope you continue to make it and love it.
So hard to find frozen, but I think the canned tastes just fine.
Yes I do😍
My Favorite rice hands down brings me back when I was a kid ..... miss my nana
Sending you comforting thoughts.
the pigeons joke lol I enjoy the Q and A in the end. I wanted to try frozen gandules because of the stuff being said on using cans and the chemical that's used to seal or whatever. Even trying to avoid the MSG sazon. Use homemade sofrito. We can still enjoy these dishes without the brands that put poison to preserve food for them to make profit. Thanks for the video I'm a fan!
Fresh gandules are amazing, but frozen or dried are great too.
The tomato sauce adds so much flavor to the rice! You could use diced fresh tomato but it won't soak into the rice the same way.
Yeah, I would use a tablespoon of tomato paste before I use diced fresh tomatoes. Either that or I'd cook down the tomatoes with the sofrito really well to get them to a past.
Your recipes are fantastic and your “abuela’s house” comment really resonates true.
Right?!? People stay commenting, "That's not how we do it." I'm not anyone but me. LOL!
I love pegao' Yums 🤤
So good!
I used your delicious recipe to make my rice in the Instant Pot. Unfortunately my seal wasn’t great on the pot but the flavor was perfect. I have to try again and I think this could work. Your explanation in every episode really makes me understand the process. You are a great teacher.
That means the world to me. Hopefully that doggone seal will cooperate next time, LOL!
Thank you so much for these videos as someone who's half puerto rican and didn't have a chance to get the experience of puerto rican cuisine as a child that's nice to know there's guides to help us experience it later in life
That's my mission in life. I'm so glad I can do that for you and so many others.
@SenseandEdibility mission accomplished. Quick question..I've been using pork belly in my Mofongo, the problem is when the fat renders my broth is super oily.....any suggestions on a different cut that will keep the same mouth feel and flavor?
I know from the color alone that this is the recipe I want to follow!!!
If you prefer a lighter color, you can use regular oil. Mine is brighter because I used achiote oil.
Gandules and Gandalf from the LOTR. 😄
Another great recipe and video. I've been binge watching. I'm Italian, female, from the Bronx. Left NYC in 1973, but my roots are still there. Even though most of my family is from Italy and we cook Italian and American, I adore PR food so much. My family had a lot of friends who are PR and I learned from them. You're a great teacher, very informative with a hilarious sense of humor!!
I appreciate that so much. Thank you for your kind words!
I made this recipe for Christmas dinner. My friend declared that this dish is what I must bring to future events. Thanks for the fantastic recipe! Your fun video inspired me to go for it. 11:05
Wonderful! That makes me so happy!
Love you throwing in the history of PR. "No pigeons" sooo funny. Thank you, good recipe!!!
I can't tell you how many times I've been asked why we eat "pigeon rice", lol!
I love your sense of humor that’s great!👍😊❤️
Thank you! I appreciate it!
I LIKE THE PARBOILED BRAND OF RICE BECAUSE ITS NUTTY AND FUNNY LOOKING. AND COOKS RIGHT EVERY TIME.
Parboiled rice has a distinctive flavor that, if you love it, works for you. I can't bear the flavor of it, so I never use it.
@@SenseandEdibility WHEN I MAKE ARROZ CON GANDULES I DIDT KNOW TO PUT SOME PORK
INTO IT BUT I USE PLENTY OF RECAO AND PARBOILED RICE AND IT TASTE BETTER THAN MY MOMS.
WHEN I MAKE IT I MAKE 4 POUNDS TO LAST ME 2 WEEKS. IF IM GONNA USE PORK I FRY IT SEPERATLY.
AFTER ITS FRIED THEN I DICE IT INTO SMALL PIECES AND STIR IT INTO A SEP. POT TO GO ON MY PLATE.
THE PORK WILL KEEP ITS FLAVOR SEPARATE FROM THE RICE AND PEAS. I DONT COOK THEM TOGETHER.
You are a VIBE as the kids say! The education, the humor, the respectful clap backs, the alternatives you provide, the permission you give for people to make it their own. I’m a fan!
I have no fans! Only a merry band of misfits😂🤣. I’m so glad you’re here.
Thanks for explaining rinsing the rice 4 times in cool water take' off starch & makes it fluffy. 🎈✨️
My pleasure 😊
True boneless chicken dries and becomes firm after cooking with rice. I will try using the pork chops next time.
Boneless breasts, specifically. I find that boneless thighs are MUCH better for this rice.
Not you just saying that you're going to peacefully enjoy a plate of food by yourself I hope it was the best plate of arroz con gandules that you've had in a long time
LOL!! All by myself! I have to share everything, LOL!
I LOVE THIS RECIPE AND U TOO where can I get the book..(I want flavor think about the blood pressure later) funny
Thanks so much! Happy holidays!
Love your Channel. I don’t use the can liquid. Skip the bouillon. Sub water w homemade chicken stock.
Mira que fancy estoy.
I like the can liquid because it adds even more flavor. The chicken stock, if you have it on hand is great.
My mom is from Panama. The guandules are small and purple. She makes her with coconut milk.
That’s so cool
I was going to make was the coconut milk last week. That's how Jamaicans make theirs.
I grow pigeon peas.
Green -- pea, brown --- beans,
The plant helps the soil by putting in nutrients, you can also feed the animals with it.
Yes! Most legumes at nitrogen to the soil which helps nourish it.
You crack us up
Thank you!
Can I use Jasmine rice. Sorry for the silly question. 100%not latina and i have SO MUCH jasmine rice
Not a silly question at all! You can absolutely use jasmine rice in place of long grain rice with no need to change anything else in the recipe. Enjoy!
Is it a good idea to use vegetable broth instead of water.?
If you're going to use the chicken bouillon you don't need to use any more broth, water is fine. If you plan to leave out the chicken bouillon, I recommend using vegetable or chicken stock (or broth) instead of water.
What other meat do you recommend for this meal?
Chicken is a great substitute for the pork!
Feliz Navidad!! Please 🙏🏼 tell me the measurements for the sazón.. adobo all the spices? I’m watching the video but I don’t hear the measurements
There in the video description. Click on “more”
Lol.. I realized that after my message.. my pernil and arroz con gandulees came out sooooooooo good !! People at my party had 2 plates .. well seasoned ❤️❤️ thanks
I didn't know that you can make it with brown rice?
Can u cook this in the insta pot?
I never have, but I'm sure it can be done. I think the instant pot is more work than it's worth in this case.
Can I use brown rice?
You can, but you'll need to soak it for about 15 minutes in cold water before rinsing it and cooking with it. Because brown rice still has the husk, it's much firmer than white. Soaking it will help it become tender in the time it takes to cook. Hope this helps.
Thank you for your quick reply. Your videos are the best🙏
It is the texture that you don't like in short rice.
I'm just not a fan of it in general. It's not just the texture, but also how difficult it has always been to find it where I live.
🇩🇴
I use tomato sauce and cubed Pigeon😂
Okay, that's a new one for me.
Arroz con gandules aka "PRican🇵🇷Party Rice"😁
Eso es!!!
Kill the meat🍖 🤣 that just cracked me up
LOL!
Yes! Yes! The olives & capers give it a distinctive flavor that separates it to another level from other rices. ...and yes, pegao is one of the best part of tbe rice. I have the same rice pot. Finally, found someone that knows their stuff. 😊
So glad I've found my people!
😂
5 star recipe! I finally made this last night! it is SO good. I'm vegetarian, so I left out the pork, but I substituted soy curls (a dehydrated soy product -- much better and meatier than TVP) that I rehydrated in a vegan "ham" flavored broth to which I added a TINY touch of liquid smoke. I kept everything else exactly as written. WOW. so delicious! and now I have a bunch of sofrito in my freezer that I can use to make this and other recipes. thank you so much! both my housemate and I LOVE this recipe. I'm so glad I chose your video to make my first arroz con gandules, because I'm addicted now.
Beautiful way to adjust it to suit your dietary needs! I'm so glad you enjoyed it.
I love how thoroughly explained your videos are, especially for us beginners!!!
My goal is to make sure everyone feels confident in the kitchen. Thank you for saying that!
This is the problem with people gate keeping. Its a toxic trait these days. Lets learn from each other instead of complaining that what we use is not the "right" way.
I tell people to stop trying to die on that hill. It’s not that serious that we all grew up in other homes😂
I love rice. I can eat it by itself.
same here and i do when im hungry and cooking it waiting for the beans lol!
Same!
Just discovered your channel. You are very entertaining….” I wasn’t raised in your Abuela’s house!” Put that on a t-shirt ❤😂
Thanks for the cooking tips!
Great idea!! Thank you for being here!
MI Abuela was a master of this dish, I can smell it cooking in the Caldero now!!!! You are the Bomb thanks for that memory!
I love that! It's my pleasure!
Perfection 👌 ive tried many recipes. This one is it! Thank you ❤ God bless your hands!
My pleasure 😊
Love watching these videos especially the outtakes. The recipes are fantastic as well!
I do the outtakes purely because it's the kids favorite part of the videos, LOL!
I stumbled upon your channel and I am addicted!!! You are so real and very informative to a T!!
I am Italian married to a Puerto Rican and was taught a lot by his Abuela and have taught myself a lot through the 31 yrs from cookbooks and UA-cam!
I have a question I was taught by using long grain Parboiled rice. I have never rinsed this, BUT SHOULD I??
Never had a problem with mushy or hard rice ever. Please advise🙂
I love my rice like you for breakfast with a two fried eggs.
Just wanted to share with you when I make this rice for a vegan family I use a packet or two of GOYA HAMON it is VEGAN , cause I had to do my research. There is NO PORK PRODUCT in it at all just flavorings.. lol
I can’t wait to watch all your other videos. I have a 12lb Pernil cooking as I am writing this. I used your WRAPPING METHOD with the foil and plastic wrap. I have to say this part was amazing to me. I always have so much liquid in my bowl from the 2-3 days of marinating it in the frig. Can’t wait to see how your method turns out for me.
Que Rico 🥰
Parboiled rice is actually rice that’s washed and partially cooked, so there’s really no reason to rinse it. If you want to make it with long grain rice you’ll need to rinse it too
Thank you so much!! I have been sitting with my cafe con leche watching all your videos. 💯👍🏻
@@janinefreitas4183 I'm glad you're here!
Can you give amounts to each spice and how much water and tomato sauce?
"I'd rather have the flavor and deal with my blood pressure later." 😂
They got medication for blood pressure. Gimme my arroz con gandules.
I live in the Philippines now but grew up in the Bronx NY, Half my family are Puerto Rican, I have not had Rice and Gandules since 1980 when I joined the Army, Im gonna try this recipe, Thank you
My pleasure! Happy holidays!
Ms Marta R Diaz, For the first time ever, I made for my wife and I, Arroz con Grandules and Pernil. Super awesome, super delicious. Thank you very much for sharing these dishes with us.
It's my absolute pleasure! I'm so glad you both liked it.
Awesome Videos. Just found you recently and I love the Q&A.
I'm glad you like them, Jose! Thanks for watching!
I grew up eating this and it’s one of my favorite Puerto Rican foods, Puerto Rican cuisine is just the best!!
I agree! Between that and my soul food, I am so blessed with both of my cultures.
@@SenseandEdibility yes!! And I agree that olives and capers are a must-I’m making this next week and my kids can pick them out too!!
Come on "involuntary trip"...ENSEÑAR A LA GENTE HERMANA!!! 👏🏾🖤✊🏿
I have to! I will always remind folks that we didn't come here by choice, but we have contributed so much to our nation's cuisine and make up.
Can you demonstrate PR chicken and rice please?
Yes, I've been meaning to write out the recipe and will work on it.
Just found your channel. ❤. I am a 72 gringo. But I do speak Spanish fluently. I’m the cook in our family. If you and I were in the same kitchen we would be buds. Any way thanks for the recipes and hints. Saludos desde the central Oregon coast.
I’m sure we would! Bienvenidos!!!
Thank you, thank you, thank you. I made your pernil twice. The second time I made your sofrito first and then decided to make your Arroz con Gandules. They all came out perfect. Exactly how I know it to be. Oh and I made you coquiito. My sext batch I will use Barcadi coconut only. Lol but the strong one was good too.
Awesome!!
I adore you and your recipes! ❤
Thank you so much!!
I am so excited to find your channel. I grew up in Lower East Side - Manhattan and miss the Puerto Rican meals. I am so excited to try your meals. Thank you! Merry Christmas
Thank you! Merry Christmas!
I remember helping my grandma harvest pigeon peas from her backyard in the summer as my grandpa roasted his home grown coffee beans in the front yard when we visited. Great memories! She use to send us a box full of them during the holidays so we can make arroz con gandules.
Do you how to make crema de coco candy? Buying the store bought version in the states just doesn't compare.
I did the same with my MIL (who was actually my hubby's grandma). We would sit on the patio and shell them afterwards. You just triggered a beautiful memory for me!
Hello y’all from Georgia! I have a question. I love this recipe by the way! I wanted to know if you know the cooking time if I use an instapot. I tried the recipe once and it was still a little under cooked at 22 minutes. Any suggestions are welcomed :)
I’m glad you enjoy it. I have never tested this recipe in an instant pot, so I can’t give you any direction on that.
I left NYC 30 years ago and I realized now how much I miss Puerto Rican accent and 'sassiness'. Bravo! Question - Ya think this can recipe can be tweaked to be made in an Instant Pot?
I thought I'd already replied to this! Sorry! You can, but honestly, I don't think it's worth the effort of all the bringing up to temp, bringing up to pressure, releasing pressure, etc. etc. The pot seems faster to me.
You are torturing ME! I am laying down watching back to backs of your videos. 😍😋. Can you open a restaurant in NYC? Pleeeeeze
LOL!! I love it! As much as I would love to go back to NYC, my old lady body couldn't handle it. In the meantime, I promise to make recipes super easy for you to recreate!
I love your comments!! I wont tell you my grnadma made it different because Im from Uruguay and we don't make this dish, just trying recipes for my Puertorican husband, Love your recipes!!
Thank you so much!!!
Amiga, i'm Boricua too, but my mom never adds chuletas to the arroz con gandules lol. But i have to be honest, it looks delicious!❤
I haven't met a Boriqua who's family cooks the same way as others, so that's not surprising. As I said, it's an optional ingredient. Some people add pork or chicken, some people leave it out. Thanks for watching.
Hi Martha 👋 I just bumped into your Channel n I LOVE IT!
I was born from Puerto Rican parents in New York n I agree with all your cooking styles. Following my new BEST channel. Thank you for your smart cooking wisdom 😁
Welcome!!
This is amazing. I’m so glad I found your channel greetings from this Bronx, New York, Puerto Rican
Hello!! Say hello to my favorite borough for me!
That's my mom's voice..." who the hell is slamming doors in my house!"😂😂😂😂
I can't stand when they slam my doggone doors (turned out it was my husband, LOL!!!)!!!
Love your attitude. I am going to try this since we are trying pigeon peas and will try to grow them, also. I hope to try this for breakfast too!
I'm so jealous that you have fresh gandules!
Omg! This is amazing. Thank you for your recipe!
It's my pleasure!
My husband of 30yrs is Puerto Rican and his mom definitely uses tomato sauce.
You married well😂😂! Let me stop before someone comes and screams at me again😂
@@SenseandEdibility 😂 I did! He is such a good man! Love him to pieces! So glad I found your channel although Blanca(his mom) makes sure I'm in the kitchen learning her recipes. But I love it!
This is my second time making this recipe. Living in Maine the only brand gandules I can buy are Goya. My first batch was 3/4 cup of liquid, today it was bam 1cup. This must be one of the brand you don't use. Thank for the recipes I enjoy cooking many of them in the winter. How about some Puerto Rican BBQ recipes for summer. Thanks
Yeah, I definitely don't use Goya anymore. I would just adjust based off the liquid you get from the can. I'll do my best to get some BBQ recipes up soon. I took a much-needed break in January.
good for you@@SenseandEdibility
My family always made A/con/G with tomato sauce. Ty for you content and your humor. For whomever served, ty for your services. 😘 Happy Thanksgiving!
Hope you enjoy
Mayormente mi siempre usaba grano largo. Solamente cuando tuvimos una escasez arroz.
Yes, I love long grain rice
Did anybody else see a face in the bigger chop or was just me at 3:09am tripping lol
LOL!!! Girl, you need rest!! You had me staring at that dang pork chop hard as hell, LOL!
Marta! Love your channel!. Would you consider making a video about arroz mamposteado? Thank you.
I'll add it to my list! Thanks for watching!
This reminds me of my Tía Dorna cooking a big ass caldero of this in the summer and setting up picnics in the park in summer….
That sounds like a great memory!
Thank you 💕 for sharing this with me ♥️♥️♥️♥️
You are so welcome
Sofrito! I need to see the sofrito made with your video of arroz con gandules which was excellent. Thank you.
Thanks so much! Here's the link to that video: ua-cam.com/video/YeUztSPGP2w/v-deo.html
Can I make achiote oil with achiote paste (already in house)?
You can. Just break it up and add it to warm, not hot oil. If you add it to hot oil, it’s likely to burn and cause an acrid taste to develop. I suggest starting with a cube (or 1 1/2 tsps) to 2 cups of oil and add more to achieve the color you want. You’ll have to stir more to dissolve the paste fully, too.
Reina, can you please add measurements for us. Thank you❤
The measurements are all listed in the description box right under the video. Just click "Show more."
I love that you show your true self. Very funny.
Thank you! I tried the whole "Let me do what everyone else is doing," thing and broke out in hives. It's much more fun to be me.
I'm loving your videos. I love to watch how others make these Puerto Rican staples. Definitely using a few of these techniques to add to my repertoire. Keep em coming mama!!!
Will do!!!
Yes. I always make sure to buy only pigeon-safe peas. ❤
We have to protect the pigeons!
So I followed this recipe ALMOST to a T but I had to make a few changes. I didn’t have pork chops so I used thick cut bacon, and I didn’t have tomato sauce so I used store bought salsa and let me just say…..
It came out amazing!!! It was like Puerto Rico meets Louisiana Creole cuisine in the best possible way with that smokiness and little spice 😭 idk if I can go back
I am struggling as a single guy to make a nice pot of Puerto Rican rice and beans. I am hoping you publish such a video.
I will do my best!
In the meantime, here's my video for making white rice: ua-cam.com/video/Q25Hwfv0EBU/v-deo.htmlsi=ougdLYC1uGbrixTv
I can’t wait to make this! I’m praying that I can find the gandules because I couldn’t find culantro for sofrito to save my life! But it’s the Africans bringing it on their “involuntary trip” for me! 😂😂😂
Because people swear they just appeared out of nowhere. Tell the truth and shame the devil, right? 😂🤣😂
If you live near an urban area (near blacks, Caribes, and Latinos) most supermarkets will have the pigeon peas in the ethnic section near the Goya products, which usually is near the canned beans. We have ShopRite here in the Philly area, so they also have a Caribbean section where I think I found them. Also, Produce Junction almost always has Culattro, also Hmart, the Asian mkt, carries it too.
@@misskriss848 thank you! I’ll make a point to look this weekend
Love your video. Can't wait to try this recipe.
Enjoy it!
WERE YOU IN THE MILITARY IN FORT HOOD IN TEXAS? YEAH I COULD SEE YOU ARE MILITARY OR FAMILY IS IN THE MILITARY! WHEN YOU MENTION GERMANY! I COULD BE WRONG? INTERESTING ABOUT THE RICE, I LIKE SMALL GRAIN, AND MEDIUM, BUT I ALSO LIKE LONG GRAIN AND A FROM INDIA RICE CALLED BASMATI RICE!
I'm a lifelong military family member and also served in the Army. I love basmati as well.
@@SenseandEdibility thank you for your response! thank you for your service in the military! God bless! Jesus saves!
Ohh!! I love that you guys eat the charred rice at the bottom of the pot.
My father is Cajun and that's his favorite part, too. (I forget what he called it but they have a name for it, too).
Pegao is definitely a delicacy for most Puerto Ricans and other Hispanic Caribbeans. I love that we have so much in common with other cultures.
I like long grain rice. I don’t like medium or short grain.
Yes! I'm not a fan of short grain at all, but I do like to use medium grain in my arroz con dulce.
I had a rice with skirt steak and I think saffron season while in PR….do you have a recipe for that? If so I would love to see how you do that!!!
Was the skirt steak served IN the rice or on its own. I do churrasco, but it's seared and served on its own.
@@SenseandEdibilityI was actually in the rice and ohhhhh so delicious! I had it at the kiosks in Luquillo at a place called edelweiss…..can’t wait to go back…….
I WOULD LOVE TO MAKE PASTELES WITH YOU ONE DAY, I USE TO MAKE IT WITH MY MOTHER BUT SHE PASSED AWAY.
I ENJOY COOKING AND I'VE BEEN A FOOD PROCESSOR FOR 40 YEARS AND FINALLY I'M RETIRED AND COOK FOR MYSELF.
I ENJOY YOU CANDOR AND YOUR VOICE IS SWEET. I CAN DO JUST ABOUT ANYTHING WHILE I HEAR YOUR SHOW, ITS FUN.
Can you cook this in banana leaves? My B/f is PR, I visited his family in PR and his sister cooked something similar to this but steamed it in banana leaves. Her son translated Spanish for me and she said it was a holiday dish.
I think she made pasteles de arroz if it was completely wrapped in the banana leaves. You can watch my Pasteles series for a general idea of the recipe, but if you want to make arroz con gandules, you can lay a large banana leaf on top of the rice before you cover the pot with foil and the lid and steam it. It gives the same flavor without the work.
lol!!! great Intro, luv this! i'm half P.R. cant make rice and love all pr food ALL!!!
Ft Hood TX., Military wife then lol.
Yep
Hi muchacha! This is the way I cook. my Arroz con Gandules I use hamon de cosinar and a dash of tomato. Thank you for sharing girl remember always cooked with TumbaO!!
Thanks for watching!
Hi Marta. I'm new to your channel. In puerto rican households you start cooking at a fairly young age. I started cooking when I was 12 years old so I've been cooking for 54 years! Arroz con gandules is so versatile and it's not a one size fits all! So you're right in saying "I wasn't raised your abuela's house." Hilarious 😂! I love how down to earth you are...keeping it real! Thanks for sharing...God bless you and yours. Merry Christmas 🎅 🎄 ❤️
Yes!! Since both of my parents were in the Air Force, I started cooking at 9! God bless your hands!