I went down a rabbit hole of cooking videos and came across this one. I was like...yes..I can so this. No fake bull, real and to the cooking point. I especially love the fact that you showed the flame on the stove -that was so helpful. I was taught with more water and do not stir way. I tried this way and was a little worried that it would come burnt and hard as it was my first time but it was so good and not sticky!!! I made this with the ham and the house smelt like a holiday and best believe we all ate like it was a holiday. Lol. You made it easy to follow along with and I didnt have to keep pausing like in some people's other videos. Keep being you!!!!
Omg you are the best ❤ Thank you because you have taught me the right way to finally make my rice PERFECT!!!! 1st my white Rice n now this one thankkkk you so much n my kids n hubby thanks you too lol I kinda knew how to make rice but it would always be kind of sticky, but not anymore lol because growing up in my Puerto Rican household, they never gave real measurements, So the way you breaking it down Helped me so much. I appreciate you 😘❤🇵🇷 God bless 🙏🏼
My grandmother used to make all these dishes (sofrito, Arroz con Gandules, Pasteles etc) and I didn't get a chance to lear from her or my grandfather before they passed. I made the sofrito today. Could not find the Culantro here in Southern California, but not giving up. my pot which "looks" like yours, is actually my grandmother's but much smaller thank yours. I was scared because by the time I added the rice, it was to the top. barley had room to stir. And its just me and my mom so I will figure out how to cut this recipe in half next time. the flavor was wonderful and I was pretty impressed for my first time around. not perfect, but not too bad. Thank you for taking me back to my childhood.
Thanks for watching .. glad you enjoyed it.. I learned from my grandmother who raised me .. it brings me so much joy to share her love of food.. I created this channel to share her food but also to creat an online recipe book of our family’s dishes for my daughter, niece, and nephew ❤️
@@lilahlovesliving2414 That’s fantastic. I love that so much. And you’re explaining it like we’re right there with you. Thank you. I grew up cooking all our foods. But sometimes it’s been a little longer since I made a dish and I need a refresher every now and again.
Awe.. this warms my heart ❤️ thx so much for watching and glad you enjoyed it. I’ve been mia for a little bit because I was dealing with a crazy month but I’m filming today and will be filming a few more videos this week that should be up by the weekend 😊
GIRL!! This is the BEST arroz con gandules recipe on RU-vid!!! Thank you for being so detailed with measurements and explaining every ingredient (perfect for us gringas 😂). I made your arroz blanco last night with your stewed beans and omg 🤌🏼 delicious and my family loved it! I’ve been searching for a recipe for pastelon, so if you have that I’d love to see it!! 😊
My uncle is coming to Thanksgiving this year and he's bringing Pernil. I decided to make arroz con gandules to go with it but I've never made it before. I'm not usually the one cooking at holidays. Lol. I usually just make my abuelos family recipe for coquito. I am going to follow your recipe here. It was so easy to follow and the rice looks delicious. I'll update after Thanksgiving. Thank you!!
Thank you so much for watching. Hope you enjoy and you have a great thanksgiving! I’ll be posting a video next week with a give away to celebrate 1K subs
Hiya, would you share your abuela’s coquito recipe? I’m still in search of something authentic and old school. Thx in advance if you do or do not share.
Love your channel! Just stumbled across it today. I'm Azorean and we use a lot of the same flavors. Sazon and adobo go on all of my meats. Having my father's 62nd birthday party on Saturday and i will be bringing this rice to the party!!!!
For 20 years my wife a Moroveña used to make this for me, I lost her to cancer in 2017 .. I've decided to carry on her tradition the best I can. Though her technic included making it a bit more pegaoito lol .. I love your presentation very much. The only difficulty is now I live in Oregon and making my own Puerto Rican sofrito is very difficult. Many ingredients are just not sold here. I can't even locate gandules or recao as I grew my own in Morovis but here I must shop for them. Thank you for this.. :)
You are so very welcome.. I’m sorry about your loss. I cook for this very reason.. to keep my moms traditions but also to leave a virtual cookbook for my daughter, niece, and nephew. I know sometimes it’s hard to find ingredients but I do find some on Amazon as well. You can also try the healthy Rican as she sells many of the spices. Thank you for watching 😊
Thank you Lilah🙏🏾❤️🙏🏾I added extras since I always add celery carrots, onions, garlic and bell peppers to my Belizean rice and beans. I got to get that pot.
I love when she said o that's not how u make it " your right,it's how I make it"lol. Love it chica!! And she said I'm a big girl for a reason !! So funny and great personality. Subscribed!
Lilah - You are hilarious! 😂 I like how u try to have a good time doing something u don’t particularly love to do. I loved your rice cooker comment! I loved the way u testified after the first bite of your lovely rice 💜
This rice looks amazing. When I was younger I babysat for a Puerto Rican family & absolutely LOVED the food. I was so glad to see this recipe so that I can make it. I can't wait. Thank you so much for showing the step by step.
@@lilahlovesliving2414 girl my husband and he is Puerto Rican ,he said dam you got it down this time so keep watch her videos lol and I sure will thank you again.
You are amazing at teaching and explaining details even if you don’t measure three times around is enough to understand lol! I made your homemade Sofrito today and it does smell. Absolutely amazing. Now I’m making this rice! I will definitely follow your recipes and I see you have some make up tutorials. I’ll follow those two because I love your teaching style! Thank you!
I am German/French heritage and grew up on mashed potatoes. Moved away to FL and my friends are Puerto Rican and Dominican and Islanders. I am so jealous of their talent to cook arroz con gondules vegetarian style! Can't wait to make my own for my family! Thanks SOOO much for your video on sofrito. Storebought has msg!
My Husband and I used this video step by step. It came out amazing on the first try, I made my mother-in-law proud. I can’t wait to make this for the holidays. Definitely trying more of your recipes thank you! ❤️
Thanks so much! I’m glad you enjoyed it 😊 this is exactly why I made a RU-vid channel. I’m going to be posting some more videos shortly (was on vacation and getting caught up with work) also keep an eye out in October .. I’m going to do a whole Puerto Rican traditional holiday series so that the recipes are ready when you start prepping for the holidays 😊
This is really similar to the way my dad taught me. We didn’t use meat. Everything else is on point. I was also taught to cook without measuring. That’s what makes us some of the best cooks out there!
Hello I am new to your channel I'm glad I found you I like rice with gundulace And I make it too but I love to see how other people make their rice gondolas just in case I miss out on a ingredient you never know. Nice to meat you can't wait to see all of your other recipes. Here from Florida.
Welcome! Thanks for watching! Yes I love watching other people because even if you know how to make it .. sometimes you can learn a new tip to make things a little easier 😀
My girl! Your like the 1st other human being like myself who does not do seafood. I felt left out like an outcast. I am not alone. I love your video and your personality as well!
I haven't had this for ages, I used to make it all the time but I used smoked sausage instead of the ham. I used to live on the east coast but moved to a small town in Oklahoma, I can't find the gandules here, also the recaito or sofrito! I did find the red cap adobo and sazon.
Thanks for much for watching .. I have a recipe on my channel for sofrito. I also add in there what you can substitute if you can’t find culantro to make it
Hi Cristy .. I would make sure it’s a thicker pot so the rice doesn’t burn .. a Dutch oven pot should work too. We were just always taught to use a caldero so it’s the only thing I use. I will pass on my old ghetto pots to my kid one day when I retire from cooking 🤣 thanks for watching
Thank you SO much for this video & going through each ingredient one by one. I always love to see people's arroz con gandule recipes and you didn't leave anything out! 🤗 Your caldero is well-loved as it should be. Good for you & your family I'm sure! 😋
I went to my local grocery store (king soopers a.k.a Kroger) and they got a lot of new goya stuff since they remodeled, and I found the tomato based sofrito, i bought it, but i do want to make my own. I just haven't found a lot of the ingredients needed for sofrito, like the peppers.
ajices dulces can be hard to find unless you live in a predominantly Puerto Rican neighborhood. I live in the suburbs of Chicago and can never find them here so I always have to drive to the city. However, you can substitute for the the sweet small peppers I show in the video. Those you can usually find most places as people eat them as a snack with cream cheese. I have found them in the grocery store and even at target. Worst case scenario.. make it without it .. I’ve done it too. Better to have sofrito without it then not to have sofrito at all 🤣 thanks for watching
Thank you girl! 😊 I’ll be back very soon .. I still have to film my giveaway video and some other recipes I’ll be filming .. life has been a little crazy these past few months but things are finally settling down
Damn did I miss the water content? Got everything but that. 2 3/4 cups of rice to how much water? Either way, I'll figure it out... thank you for such a fun video and great recipe.
¡Hola Chica! Soy boliviano y hondureño. And we use Sofrito tomato cooking base. It's red and not green like the one you have. Am I cooking with the wrong kind? I also use Goya. Your rice looks ¡increíble!
Thank you mama .. I’ve had the one red one too .. ours just has more peppers garlic and the cilantro and culantro. Honestly either one is fine .. I always say .. any sofrito is better than none at all 😊 thanks for watching
Hey, love your video I made this a couple of years back. So I had to watch yours to teach myself again. Loved it. I have a question, can you add more tomatoe sauce like 4 oz? Just curious thank you
Thanks for watching! I wouldn’t just because it tends to create more liquid and can make the rice mushy. If you want more for color than you can add more sazon. If you want more tomatoe flavor than add a teaspoon of tomato bouillon 😊
So this is a trick question 🤣 we actually like it sticking and call it pegao BUT I did buy an imusa brand pot at Target recently in red and it is a nonstick caldero!
Loved your Video!! Where can I find the Mexican Ground Oregano? I LOVE cooking with spices and have never heard of this one before. Thanks so much!! Also I would love to see you do a video on how to make the Sofrito!
I’m so sorry I was behind on answering comments .. Amazon has Mexican ground oregano .. you can also find it in the McCormick brand but it’s a smaller container and is a little pricey
So I tried this for the first time, and i followed your directions, and my rice came out kind of uncooked still. What should I do different next time? Should I add a little more water?
It also depends on the pot and the type of grain you used. Some brands take longer to cook. What I usually do if I still find grains of rice that are hard is I take a tablespoon of rice and place it into my hand and sprinkle it around the pot. Then cover it will foil AND the lid. The additional water will bring more steam that will help cook the rice. Let it cook for an additional 10-20 minutes but check it halfway to make sure you don’t burn it. Hope it comes out better for you next time and thanks for watching 😊
