Let's Make Arroz con Gandules

[@Yalebulldog99]

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!

[@SenseandEdibility]

I have no fans! Only a merry band of misfits😂🤣. I’m so glad you’re here.

[@slimmgoddie2]

I love rice. I can eat it by itself.

[@jeanineskitchen2607]

same here and i do when im hungry and cooking it waiting for the beans lol!

[@SenseandEdibility]

Same!

[@marthaortiz6437]

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. 😊

[@SenseandEdibility]

So glad I've found my people!

[@dfb8854]

😂

[@barbarakoeppe2623]

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

[@SenseandEdibility]

Isn’t it amazing???

[@sechie9166]

I love how thoroughly explained your videos are, especially for us beginners!!!

[@SenseandEdibility]

My goal is to make sure everyone feels confident in the kitchen. Thank you for saying that!

[@DianeH2038]

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.

[@SenseandEdibility]

Beautiful way to adjust it to suit your dietary needs! I'm so glad you enjoyed it.

[@jhabarretto9697]

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

[@SenseandEdibility]

My pleasure! Happy holidays!

[@davidalicea3203]

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!

[@SenseandEdibility]

I love that! It's my pleasure!

[@LizN1966]

"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.

[@SenseandEdibility]

I can't with people! Like, I don't even KNOW your Abuela and you want me to cook like her?!?! HOW??

[@lepettit]

Wait, you don't know my Puerto Rican mom and use her recipe? How is that? 😉😂

[@earleneworrell3447]

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

[@LizN1966]

@@earleneworrell3447 Ma'am, I wasn't replying to you, I don't know who you're upset with here.

[@earleneworrell3447]

Not mad wishing you and all joy and peace

[@vanessabogaert2104]

I grew up eating this and it’s one of my favorite Puerto Rican foods, Puerto Rican cuisine is just the best!!

[@SenseandEdibility]

I agree! Between that and my soul food, I am so blessed with both of my cultures.

[@vanessabogaert2104]

@@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!!

[@scottcroy2888]

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.

[@SenseandEdibility]

It's my absolute pleasure! I'm so glad you both liked it.

[@TheModeRed]

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.

[@SenseandEdibility]

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.

[@erica_thecreator]

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 😃

[@SenseandEdibility]

Thanks so much! I totally agree! 😊

[@nildar5904]

I love that you show your true self. Very funny.

[@SenseandEdibility]

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.

[@nicolekuros9811]

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!

[@SenseandEdibility]

Fresh gandules are amazing, but frozen or dried are great too.

[@angelesclemente1003]

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!!

[@SenseandEdibility]

Thank you so much!!!

[@dragonflydude]

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.

[@kyddzofcali]

My Favorite rice hands down brings me back when I was a kid ..... miss my nana

[@SenseandEdibility]

Sending you comforting thoughts.

[@jazminalvarado8433]

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.😀

[@SenseandEdibility]

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.

[@vanessabogaert2104]

So hard to find frozen, but I think the canned tastes just fine.

[@jazminalvarado8433]

Yes I do😍

[@rlee-mcgee991]

My husband of 30yrs is Puerto Rican and his mom definitely uses tomato sauce.

[@SenseandEdibility]

You married well😂😂! Let me stop before someone comes and screams at me again😂

[@rlee-mcgee991]

@@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!

[@nelsonlucianoquirsolajr5027]

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]

Thanks for watching!

[@dionisiahuertas-chaves3065]

Love watching these videos especially the outtakes. The recipes are fantastic as well!

[@SenseandEdibility]

I do the outtakes purely because it's the kids favorite part of the videos, LOL!

[@SlumpStarzTaupou]

Perfection 👌 ive tried many recipes. This one is it! Thank you ❤ God bless your hands!

[@SenseandEdibility]

My pleasure 😊

[@LaurenS20012008]

I adore you and your recipes! ❤

[@SenseandEdibility]

Thank you so much!!

[@halleylow3615]

the best rice dish ever!!!

[@SenseandEdibility]

You’re so right!!

[@craftybrowngirl1843]

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!

[@SenseandEdibility]

Great idea!! Thank you for being here!

[@mercedescarrero7773]

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.

[@SenseandEdibility]

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!

[@michaelfairbairn4283]

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.

[@SenseandEdibility]

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.

[@gm1937]

This is amazing. I’m so glad I found your channel greetings from this Bronx, New York, Puerto Rican

[@SenseandEdibility]

Hello!! Say hello to my favorite borough for me!

[@ortizjay67]

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.

[@SenseandEdibility]

Awesome!!

[@shanajames-suckrajh]

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.

[@SenseandEdibility]

I'm so glad you enjoy that, Shana!

[@maddyf6942]

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]

Welcome!!

[@galindobbqanddeli]

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]

That's my mission in life. I'm so glad I can do that for you and so many others.

[@galindobbqanddeli]

@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?

[@wyomiebarclift32]

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

[@SenseandEdibility]

Thank you! Merry Christmas!

[@mgeo25]

Your recipes are fantastic and your “abuela’s house” comment really resonates true.

[@SenseandEdibility]

Right?!? People stay commenting, "That's not how we do it." I'm not anyone but me. LOL!

[@dragonflydude]

I LIKE THE PARBOILED BRAND OF RICE BECAUSE ITS NUTTY AND FUNNY LOOKING. AND COOKS RIGHT EVERY TIME.

[@SenseandEdibility]

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.

[@dragonflydude]

@@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.

[@user-jc9yz5xl9b]

Your intelligence, sense of humor and vernacular....spot on. Finalmente...I found someone I understand.

[@SenseandEdibility]

I appreciate that! So glad you’re here

[@user-jc9yz5xl9b]

@@SenseandEdibility GrassyAss!

[@anitanieves1086]

LOL, thank you! I use jasmine rice or long grain rice. I absolutely agree with you about medium grain rice and tomato sauce!

[@SenseandEdibility]

Glad to see I'm not alone, LOL!

[@christophermuros4223]

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.

[@SenseandEdibility]

You are so welcome!

[@adfitz4483]

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.

[@SenseandEdibility]

I’m sure we would! Bienvenidos!!!

[@andycalimara]

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….

[@SenseandEdibility]

That sounds like a great memory!

[@missdorado21]

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.

[@SenseandEdibility]

That means the world to me. Hopefully that doggone seal will cooperate next time, LOL!

[@Squarebulb]

Yes. I always make sure to buy only pigeon-safe peas. ❤

[@SenseandEdibility]

We have to protect the pigeons!

[@williejefferson9823]

I just love your humor, Marta. You are a delight to watch. And your dishes make my stomach rumble. Thanks for the videos. Keep'em coming. 👋

[@SenseandEdibility]

That means a lot to me! Thank you so much!

[@theraweggfiles]

I grew up with Puerto Rican grandparents, visiting them several times a year in PR, and Arroz con Gandules, pasteles and pork were the staples of our house. Thank you for giving me a taste of home.

[@SenseandEdibility]

My pleasure!

[@Dsano]

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!

[@SenseandEdibility]

Hope you enjoy

[@jeannemarie555]

Omg! This is amazing. Thank you for your recipe!

[@SenseandEdibility]

It's my pleasure!

[@Jeanology]

I know from the color alone that this is the recipe I want to follow!!!

[@SenseandEdibility]

If you prefer a lighter color, you can use regular oil. Mine is brighter because I used achiote oil.

[@tormentorox1]

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

[@mannygecko9596]

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!!!

[@SenseandEdibility]

Will do!!!

[@reneebarnes1957]

Watching and listening to you makes me miss the Bronx!! All I need is the pot. Next trip to NY, ....

[@SenseandEdibility]

It's my favorite borough.

[@orlandogonzalez-uw8ps]

Salchicha is also a good meat to use. It adds good flavor.

[@SenseandEdibility]

Any thing you like, you can add

[@humphpreycorrell3482]

Thank you 💕 for sharing this with me ♥️♥️♥️♥️

[@SenseandEdibility]

You are so welcome

[@gottagift]

I had to laugh a few times as you answered the viewers questions. I totally love your recipes. I may be alone this Christmas but i will have your recipes for pernil and arroz con gondules to fill my tummy. Thank you for sharing.

[@SenseandEdibility]

Well, whether you're alone or surrounded by family, I hope it's the best Christmas you've had.

[@DvLnDsGyZ]

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.

[@SenseandEdibility]

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!

[@awesomeirlable]

I love your sense of humor. It’s so dry and refreshing! You got a new subscriber

[@SenseandEdibility]

I'm so happy to have you!

[@joycetravers4916]

Can't wait to try this recipe. Thanks

[@SenseandEdibility]

You're welcome!

[@portygee]

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!

[@SenseandEdibility]

I'm so jealous that you have fresh gandules!

[@miriamfig6473]

I like to try different ways of cooking. my rice mostly comes out amogoyo. This came out much better. Love your channel

[@nfamissful]

I want to say thank you. I love the intro way you said no pictures were hurt, also thank you for explaining the original the gondolas. Try to tell my Latino friends that there is nothing Spanish about going to do list other than its adaptation to the Latin kitchen. Food was meant to be enjoyed and bring family and people together

[@SenseandEdibility]

Glad you enjoyed it!

[@JoseGomez-py1rz]

Awesome Videos. Just found you recently and I love the Q&A.

[@SenseandEdibility]

I'm glad you like them, Jose! Thanks for watching!

[@333konneko]

thank you for taking time to make this recipe work for everybody's home. ik lots of ppl talk 'my gma/my fam recipe,' but my gma changed traditional recipes to work for others, and i changed her recipes too. that's how you show love in your cooking. definitely going to try this out soon.

[@SenseandEdibility]

Thank you so much for watching! Happy Holidays!

[@kellypyzocha6183]

I love rice with pigeon peas.. so good. I heard pigeon beans are in the lentil family too

[@patriciajackson5414]

I LOVEEEEEEEE olives in the rice, now imma try the capers with it too.

[@SenseandEdibility]

Right?!?! They give the best flavor!

[@joannfeliciano7888]

Love you throwing in the history of PR. "No pigeons" sooo funny. Thank you, good recipe!!!

[@SenseandEdibility]

I can't tell you how many times I've been asked why we eat "pigeon rice", lol!

[@doucelait1]

This is my mom’s favorite.

[@SenseandEdibility]

My Mami loved it too.

[@dragonflydude]

THIS IS THE PERFECT MEAL FOR ANYTIME OF THE DAY OR NIGHT. ESPECIALLY WITH TWO FRIED EGGS.

[@garylespron7-WS]

I love pegao' Yums 🤤

[@SenseandEdibility]

So good!

[@ireneochoa6972]

Love your video. Can't wait to try this recipe.

[@SenseandEdibility]

Enjoy it!

[@dorianlong4660]

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]

Wonderful! That makes me so happy!

[@user-tv9ef5lq5z]

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!!

[@SenseandEdibility]

I appreciate that so much. Thank you for your kind words!

[@javiercales5019]

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!❤

[@SenseandEdibility]

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.

[@abnerserrano3444]

Keep dropping that Boricua knowledge. We can't lose it.

[@SenseandEdibility]

You are SO right about that. It's very important to keep the culture alive.

[@robertcocciardi2772]

Sofrito! I need to see the sofrito made with your video of arroz con gandules which was excellent. Thank you.

[@SenseandEdibility]

Thanks so much! Here's the link to that video: kzbin.info/www/bejne/j5a4q6eJhayDaNk

[@mitzialamo9352]

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 🎅 🎄 ❤️

[@SenseandEdibility]

Yes!! Since both of my parents were in the Air Force, I started cooking at 9! God bless your hands!

[@Healnfire1]

You are so Rican- I am addicted to this channel. Never change!

[@SenseandEdibility]

LOL!!! I pride myself on being very true to both my Black and Puerto Rican cultures, so that means a lot to me. Thank you!

[@MMSCOTT-mx8dm]

You tell them Moma, every family dishes are different! Wow these questions are crazy, chill out people!🤪😘😚 Girl I have rinsed my rice up to 7 times as it was still cloudy with starch! I used smoked turkey parts in my version.

[@SenseandEdibility]

It’s so wild to get mad because someone didn’t grow up in your house cooking with your ancestors 😂🤣

[@tifanymack4587]

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! 😂😂😂

[@SenseandEdibility]

Because people swear they just appeared out of nowhere. Tell the truth and shame the devil, right? 😂🤣😂

[@misskriss848]

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.

[@tifanymack4587]

@@misskriss848 thank you! I’ll make a point to look this weekend

[@gilmedina2196]

Mayormente mi siempre usaba grano largo. Solamente cuando tuvimos una escasez arroz.

[@SenseandEdibility]

Yes, I love long grain rice

[@jocelynshepard6872]

The best recipe ever , step by step instructions are helpful

[@SenseandEdibility]

I'm so glad you find them helpful!

[@nicolekuros9811]

I never tried pork chop in it but I will looks like a nice addition

[@SenseandEdibility]

I like that it makes it a meal in one.

[@Blackrook32]

Thanks for sharing. This brings back memories of my family BBQ's in the summers, back in Miami. :)

[@SenseandEdibility]

Ayyyyeeee! I love that it conjures happy memories with family! Thanks for watching!

[@melindap.ullrich4564]

Capers and juice/gravy from peas/gandules is the only difference in our family recipe for our rice. Thank you for sharing your family recipe. I’m pretty sure our family did the same recipe at one point and they started to leave out some of it because of where they lived. My family is from Hawaii.

[@SenseandEdibility]

I love the way the Hawaiian Puerto Ricans adapted the recipes for their new island.

[@maggieguzman9546]

OMG! Best recipe ever!!!!

[@SenseandEdibility]

That makes me so happy 🥰🥰

[@staceyserrano9722]

Thank you so much I love following your cooking. I just made my first arroz and my Puerto Rican family loved it.

[@SenseandEdibility]

I'm honored. Thank you for watching!

[@navytav]

"I'd rather have the flavor and deal with my blood pressure later." 😂

[@SenseandEdibility]

They got medication for blood pressure. Gimme my arroz con gandules.

[@robertalexander6271]

I made this dish again today, delicious!

[@Sandy-qv7ji]

I love your channel, glad I found you!

[@SenseandEdibility]

I'm glad you found me, too! Thanks for joining our community!

[@jlafunk]

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).

[@SenseandEdibility]

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.

[@janinefreitas4183]

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 KZbin! 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 🥰

[@SenseandEdibility]

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

[@janinefreitas4183]

Thank you so much!! I have been sitting with my cafe con leche watching all your videos. 💯👍🏻

[@SenseandEdibility]

@@janinefreitas4183 I'm glad you're here!

[@mariemc1528]

Can you give amounts to each spice and how much water and tomato sauce?

[@patriciajackson5414]

I would love for you to make a recipe on the pigeon peas, I’d love to learn your recipes with all fresh ingredients.

[@SenseandEdibility]

You can replace the canned pigeon peas with fresh or frozen.

[@georgesparacio144]

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

[@SenseandEdibility]

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.

[@georgesparacio144]

good for you@@SenseandEdibility

[@jeanineskitchen2607]

lol!!! great Intro, luv this! i'm half P.R. cant make rice and love all pr food ALL!!!

[@GEllis-uh2hn]

I like ya swag and cooking 😄❤Thanks a bunch.

[@SenseandEdibility]

Thanks for watching!

[@rubin2200]

I think im in love with this woman

[@SenseandEdibility]

LOL!!!

[@sageallure]

From the V.I. and just discovered your channel, luv your realness❣

[@abbyechevarria5322]

I love your sense of humor that’s great!👍😊❤️

[@SenseandEdibility]

Thank you! I appreciate it!

[@madiej.7516]

You are torturing ME! I am laying down watching back to backs of your videos. 😍😋. Can you open a restaurant in NYC? Pleeeeeze

[@SenseandEdibility]

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!

[@marthaortiz6437]

True boneless chicken dries and becomes firm after cooking with rice. I will try using the pork chops next time.

[@SenseandEdibility]

Boneless breasts, specifically. I find that boneless thighs are MUCH better for this rice.

[@hildiealeman137]

Thanks for explaining rinsing the rice 4 times in cool water take' off starch & makes it fluffy. 🎈✨️

[@SenseandEdibility]

My pleasure 😊