"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
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!
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.
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.
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!
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!
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
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 TH-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
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.
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.
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!!
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 😁
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!
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
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 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.
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 :)
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 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!
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
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.
@@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.
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'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!!!
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.
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.
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.
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 🎅 🎄 ❤️
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.
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).
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!!
@@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.
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
Thank you so much for your content! PR here in California. Martha, your content is helping me reconnect to the traditions my mother tried but couldn’t show me.
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 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.
I don't eat olives but it adds so much flavor to the rice. I have to try it with capers. I am so grateful for you and others sharing Puerto Rican recipes! I love Puerto Rican Cuisine. I enjoyed the Q&A segment! You are great at teaching and l enjoy the historic aspect.
Apologies if this is a stupid question, but my sister (who learned to cook this from her PR childhood BFF) uses this same pot to cook this rice. Is this important? Do I need this pot? I can't ask her because this and Pernil is her signature dish for holidays.
@@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.
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!
Yes, you just need to add a bit more salt to make up for it. I also have a recipe on my site for how to make sazón without MSG: senseandedibility.com/sazon-recipe-no-msg/
Great question. Add the amount you want to reheat to a pot with a tablespoon or two of chicken broth or water and warm it over medium-low heat while covered. Be sure to stir the rice every 1-2 minutes to keep the bottom from scorching. Just heat it until warmed through.
Make sure you’re using the right amount of water/liquid. Allow it to almost completely evaporate before covering and steam it for the full 20-25 minutes.
"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
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.
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!
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.
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 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! 😊
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!
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!
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!
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.
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!
Perfection 👌 ive tried many recipes. This one is it! Thank you ❤ God bless your hands!
My pleasure 😊
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!
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 TH-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?
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.
"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'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???
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!!
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!!!
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😍
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!!!)!!!
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!
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!!!
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!
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!!
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!
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 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!
Omg! This is amazing. Thank you for your recipe!
It's my pleasure!
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 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.
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.
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!
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!
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!
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
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.
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!
Mayormente mi siempre usaba grano largo. Solamente cuando tuvimos una escasez arroz.
Yes, I love long grain rice
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!
I adore you and your recipes! ❤
Thank you so much!!
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!
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!
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
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'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!!!
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: th-cam.com/video/YeUztSPGP2w/w-d-xo.html
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!
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.
Thank you 💕 for sharing this with me ♥️♥️♥️♥️
You are so welcome
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."
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!
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.
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.
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!
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.
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.
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!
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.
lol!!! great Intro, luv this! i'm half P.R. cant make rice and love all pr food ALL!!!
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 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.
Thank you so much for your content! PR here in California. Martha, your content is helping me reconnect to the traditions my mother tried but couldn’t show me.
You are so welcome!
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 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
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: th-cam.com/video/Q25Hwfv0EBU/w-d-xo.htmlsi=ougdLYC1uGbrixTv
Love your video. Can't wait to try this recipe.
Enjoy it!
Ft Hood TX., Military wife then lol.
Yep
I don't eat olives but it adds so much flavor to the rice. I have to try it with capers. I am so grateful for you and others sharing Puerto Rican recipes! I love Puerto Rican Cuisine. I enjoyed the Q&A segment! You are great at teaching and l enjoy the historic aspect.
I'm so glad you enjoy that, Shana!
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.
Apologies if this is a stupid question, but my sister (who learned to cook this from her PR childhood BFF) uses this same pot to cook this rice. Is this important? Do I need this pot? I can't ask her because this and Pernil is her signature dish for holidays.
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.
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!
I like to try different ways of cooking. my rice mostly comes out amogoyo.
This came out much better.
Love your channel
From the V.I. and just discovered your channel, luv your realness❣
I like ya swag and cooking 😄❤Thanks a bunch.
Thanks for watching!
@senseandedibility Do you think it would still taste good without the culantro y achiote Sazon? I’m trying to stay away from msg.
Yes, you just need to add a bit more salt to make up for it. I also have a recipe on my site for how to make sazón without MSG: senseandedibility.com/sazon-recipe-no-msg/
Can't wait to try this recipe. Thanks
You're welcome!
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!
Was I distracted? I didn’t see any Sofrito. But like you said everybody has their own way of doing it
Sofrito is added at 5:00 in the video.
@@SenseandEdibility Thanks. I missed that!
What other meat do you recommend for this meal?
Chicken is a great substitute for the pork!
I would love for you to make a recipe on the pigeon peas, I’d love to learn your recipes with all fresh ingredients.
You can replace the canned pigeon peas with fresh or frozen.
Watching and listening to you makes me miss the Bronx!! All I need is the pot. Next trip to NY, ....
It's my favorite borough.
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.
How would you reheat after you freeze it if you don't use a microwave?
Great question. Add the amount you want to reheat to a pot with a tablespoon or two of chicken broth or water and warm it over medium-low heat while covered. Be sure to stir the rice every 1-2 minutes to keep the bottom from scorching. Just heat it until warmed through.
Thank you.
I love your channel, glad I found you!
I'm glad you found me, too! Thanks for joining our community!
Thank you I made it but used ham steak 👍🏼
I bet that added a great smokey flavor! Sounds delicious.
LOL, thank you! I use jasmine rice or long grain rice. I absolutely agree with you about medium grain rice and tomato sauce!
Glad to see I'm not alone, LOL!
Keep dropping that Boricua knowledge. We can't lose it.
You are SO right about that. It's very important to keep the culture alive.
What size is that caldero? And what’s the most cups of rice you’d cook in it?
can you possibly use red beans or any other bean
Yes, you can. Add an additional 1/2 cup of liquid if you're using red kidney beans. They're more fibrous than gandules.
Marta you are so godamn cute. Saludos from FLORida
LOL!! Well, gee, thanks!!
My rice came out soggy. This always happens tip?
Make sure you’re using the right amount of water/liquid. Allow it to almost completely evaporate before covering and steam it for the full 20-25 minutes.
@@SenseandEdibility ok thanks. So I should make sure more rice is showing during the boil phase?