Video Transcript

We have finished with our garlic and we are going to add that to our onions and the reason why they call it caramelized onions, we don't put caramel in it they are just that color. So we are going to cook them with our garlic and we would like our carrot to be crunchy so we are going to kind of add that last because it is going to cook in the sauce as well. We will go ahead and dice that again and we are going to throw it on in here and then we are going to add a tablespoon of cumin. Then we are going to mix those flavors altogether. We are going to add a tablespoon of oil to our large pot and we are going to transfer that to the heat and while we are waiting for this oil to heat up we are going to measure out a cup of white rice. We are going to move our oil around to the bottom of the pot so it covers it and then we are going to add our rice. We are going to go ahead and stir our vegetables in and incorporate all the cumin and the flavor and then we are going to take our vegetable stock, we still have some rice in here. We are going to pour our vegetable stock back in and that should remove the rice and we'll add our second cup and then we are going to bring this to a boil. We are going to cover it, reduce the heat and simmer.