A traditional Puerto Rican dish, arroz con gandules is rice cooked with green pigeon peas. This orange-hued dish is full of flavor …
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Arroz con Gandules • Tasty
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Hi Sarah, from time to time I see your program on TV channel Create
I was watching it today and I see that you were making arroz con gandules Puerto Rican food, we used to lived in Los Ángeles, Ca.
Our next door neighbor was Puerto Rican I always wondered how it was cooked. She also used to make picadillo, was so good. At that time I was a teenager and was not interested in cooking.
I am now 73 yrs old.
I am so glad to see that you were cooking it in your program.
I am from Nicaragua
Maybe you should go to Miami and visit Nicaraguan restaurants
One of our favorite food is Nacatamal, Indio Viejo
Vigoron and Gallopinto with maduro frito (ripe plantains)and crema (cream)or fried cheese.
By the way the Vietnamese sell CULANTRO in plastic bags NGO GAL VN in Vietnamese you find it in the produce department.
This dish looks scrumptious! Thanks for sharing!
Thats was fkn awesome
Why do all Puerto Rican’s think Sazon only comes in envelops?
I need the recipe written
I like to cook the tomato sauce down with the sofrito to get a deeper flavor before adding the gandules and water. I also saute some salt pork or bacon in the beginning as the first step.
I would love to make a scaled down version of arroz con gandules.
OLIVES?!?!
Arroz con gandules and kfc not a match put some ham or bacon on that rice
I didn't see the temp got the oil (before or after tbe chicken went in)?!
Pairing this with fried chicken? Nah you gotta had a good piece of pork or chicken, maybe some tilapia, fried plantains and a few baccaloitos
OMG! I made it. My husband love it like me. Deliciousssss. I just wish she talk and would add the receipt but I stop the video a lot in order to follow.
Ojalá pudiera hablar…el video es muy rápido ☹️
A few critiques here from a Puerto Rican who has learned how to cook from watching my mom and abuela cook, and have been cooking myself since I was 12 (so 18 years).
1. I'm all for using a good amount of sofrito, but that was WAY too much sofrito.
2. Keep the rice uncovered until the water has evaporated, fluff up the rice, lower the temperature and KEEP THE RICE COVERED until it is fluffy and soft. Don't keep mixing it or else it will make the rice mushy.
3. In addition to the adobo seasoning, I like to add just a little bit of salt to bring out the flavor.
Yum, I made this earlier but instead I used frozen Goya sofritio & jar culantro since I didn’t have the ingredients from scratch . & I must say… it came out GREAT.
How are you going go get the pegao stirring it so much?
The "oh yes" at the end never fails to gross me out
Everyone is saying “no oregano or cumin” and the “sofrito is wrong” can someone please tell me what their family doesn’t use and what they do instead? I’d like to make this as real as possible please.
Do more of these videos. 💞💞
damn this makes me think of when I’d go to my friends house and her mom would make this for us every single time 🥺
Why would anyone season their sofrito with cumin and oregano??? You put that in the dish itself when youre adding all the ingredients
Good job! But canola oil is terrible for you 😕