Vegetable Stock for Chicken & Chorizo Sausage Ragu

Video Transcript

"We are going to start in on our rice first because that is going to take longest so instead of just adding water to our rice I am going to make a vegetable stock to give it a little more flavor. We are going to turn our front burner up to 8 and bring our soft pot over and measure out one cup of water and the reason why I am measuring out one cup of water is we are going to be using a half cup of rice and so you always want to have a two to one liquid to rice ration. We are going to take our bouillon cube and we will open this guy up and drop it straight in so I want this flavor to be just a little bit stronger and I am going to take a piece of our celery and it doesn't matter that we have the leaves on here or that it is rough cut because we are just going to be straining this out later. We will cut off a piece of our carrot and the same thing, we are not going to peel this because we are going to be straining it straight out. We are just going to cut it open to release its flavor and we'll take a bit of our onion, the skin and all and just dump that right in."