Arroz con Gandules • Tasty

Arroz con Gandules • Tasty
A traditional Puerto Rican dish, arroz con gandules is rice cooked with green pigeon peas. This orange-hued dish is full of flavor from the herby, peppery sofrito …

Source Tasty
36 Comments
  1. Seriouspains G says

    And here I thought gandules were beans

  2. miguel duran says

    Seems like the rice never cooked with how many times u opened the lid. But if I would of open the lid as much as y’all did. My og would busted my head.

  3. JuanC17 Playz says

    2017: DeSPaCiTo

    2019: ARROZ CON GANDULES

    It's unbelievable how PR is becoming popular in the entire world throughout the years.

  4. TOXIC_ Soy_papi says

    Im puerto rican and we dont add olives i dont think i know any one who puts olives in there arroz con gandules

  5. Vipul Shrivastava says

    in indian subcontinant its called "vegetable daal khichdi" and we are making this from 1000 of years , how far we are from one and another but still our food are quit same amezing

  6. Lorie Martin says

    A real easy shortcut is to buy Goya's sofrito, recaito, and sazon. A packet of sazon in the water makes the rice yellow, a spoonful of sofrito and recaito, capers, sliced olives, can gandules and the rice. Really easy.

  7. Isnan Nugraha says

    The music is so gewd

  8. Chop Happy says

    That looks so tasty! I would love to cook this on my channel!

  9. Haley Faragalli says

    Yummy

  10. Isabel A. says

    Why does the sofrito look like that? Where the hell is the pegao? And add the rice before the water. And why salt and pepper on the chicken? Where the hell is the adobo? I saw it in the rice but please add it to the chicken! My head hurts.

  11. Carmen Malave says

    Good job 👏 I am from PR Thank you for doing that 👍🇵🇷

  12. Lady Rican says

    Note: NO cumin or oregano in the sofrito, ajices dulces(which look like habaneros, but are not spicy)…. also you could make smoother in a blender, or in a mortar(Pilón) by hand…….do not season the rice with Just adobo-use bouillon of your choice, and use salt instead of adobo too… also, don’t mix the rice so often, once it boils-cover for 20-25 mins on low/med low and it will be done perfectly. If you want “pegao” or the “stuck” crunchy rice on the bottom – toward the last 5-10 mins raise fire to med. Keep an eye to not burn it though.

    EDIT: THANK YOU to TASTY for bringing Puerto Rican Cuisine too! 🇵🇷❤️🇵🇷🥰🇵🇷

  13. 찌아오디앤 says

    😉 🐧

  14. Kaylita Rose says

    this is not at all how my abuelita makes it 😭

  15. Arlene Rivera Román says

    Keep trying harder. You miss a few things. Good job after all.

  16. Did anyone else wonder what happened to the pegao? Where is it 🤷🏽‍♀️🤔its not authentic without it

  17. Lynn Pink says

    Ah man Arroz con gandules sounds great right about now. I wouldn't mind eatting some yellow tic right about now.

  18. Keyshla Rosado says

    🇵🇷🇵🇷🇵🇷

  19. Seth Blanco says

    I have lived almost all my life here in Puerto Rico and this arroz con gandules is NOT what people do here nor the sofrito. That one is more a hybrid of arroz con gandules and paella without all the meat and seafood

  20. OtherToriWolf says

    Instructions unclear. I'm only half Puerto Rican so I only understood half of the video

  21. Ivy c says

    This is like the recipe you give your 9yo on her first attempt to see where level shes in. Lol.

  22. Emelin Ortiz says

    im say this once never seen pigeon peas in this

  23. hoodjonjon1 says

    Pretty close I’m happy with this video, left somethings out which made me happy people don’t need to know everything.

  24. SunRae* ** says

    Yum

  25. Lianid Pastor-Anhalt says

    Adobo? Wrong in so many levels.

  26. BAPPA'S KITCHEN RECIPES says

    Wow…….nice content…..👍👍👍👍👍👍👍👍👍👍👍👍👍❤❤❤❤❤❤❤❤❤❤❤❤👌👌👌👌👌👌👌👌👌👌👌👌👌

  27. Olivia Monagas says

    EEEEYYYYY!!! No wonder why thos was in my reccomended! I'm porterican and its hispanic heritage month!!😆

  28. recettefacile says

    Super recette

  29. Gaming Now Or Never says

    music name plz

  30. Carina says

    Wheres the ham????

  31. Sammy T says

    my honduran mom makes this one of my faves

  32. Nicole Echevarría says

    the rice is missing a meat let it be sausage, ham or bacon, also is best to add and stir the arroz con gandules first and then add the water

  33. Saint socram Nŷmaíã says

    Your sofrito needs more ingredients, that looked like alot of adobo, yoyr tomatoe base is too simple, =.=)/ instead of the fried chiken this goes with fried chuleta , also when you make arroz con guandules there needs to be coconut milk.

    ~Fellow boricua here 🇵🇷

  34. atomicbrain9401 says

    Arroz con weird things

  35. Janet Sanchez says

    🇵🇷

  36. Elsa Patricia Montalvo says

    Dominicans do it a bit different, we call it Locrio de Guandules.

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