Hot and Smokey Rice Recipe

Name: Hot and Smokey Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 1/2 cups chopped yellow onions; 1 poblano pepper, diced; 1/2 red bell pepper, diced; 1 1/2 teaspoons minced garlic; 1 1/2 cups long-grain white rice; 2 cups canned low-sodium chicken or beef broth; 3/4 cup peeled, seeded, and chopped ripe Roma tomatoes; 1 teaspoon salt, or to taste, depending on the saltiness of the broth; 1/2 teaspoon Emeril's Southwest Seasoning, recipe follows; 4 tablespoons smoker chips, such as mesquite or hickory; 1/4 cup thinly sliced green onions, optional; 2 tablespoons chili powder; 2 teaspoons ground cumin; 2 tablespoons paprika; 1 teaspoon black pepper; 1 tablespoon ground coriander; 1 teaspoon cayenne pepper; 1 tablespoon garlic powder; 1 teaspoon crushed red pepper; 1 tablespoon salt; 1 tablespoon dried oregano

Servings: persons

3 tablespoons olive oil
1 1/2 cups chopped yellow onions
1 poblano pepper, diced
1/2 red bell pepper, diced
1 1/2 teaspoons minced garlic
1 1/2 cups long-grain white rice
2 cups canned low-sodium chicken or beef broth
3/4 cup peeled, seeded, and chopped ripe Roma tomatoes
1 teaspoon salt, or to taste, depending on the saltiness of the broth
1/2 teaspoon Emeril's Southwest Seasoning, recipe follows
4 tablespoons smoker chips, such as mesquite or hickory
1/4 cup thinly sliced green onions, optional
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

1
Heat the olive oil in a medium saucepan over medium-high heat.
2
Add the onions, poblano, and bell pepper, and cook, stirring, until soft, about 4 minutes.
3
Add the garlic and cook for 1 minute.
4
Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes.
5
Add the chicken broth, tomatoes, salt, and Southwest Seasoning.
6
Stir well and bring to a boil.
7
Cover with a tight-fitting lid and reduce heat to medium-low.
8
Continue to cook until the rice is just tender and has absorbed all the liquid, about 20 minutes.
9
Set aside and let sit, undisturbed, for 5 to 10 minutes.
10
Fluff the rice with a fork and transfer to a 9 by 4-inch baking dish.
11
Prepare the smoker according to manufacturer's directions and preheat over medium heat using the smoker chips of choice.
12
When smoker is ready, add the bowl of rice to the smoker and close the smoker lid.
13
Smoke the rice for 15 to 20 minutes, stirring once mid-way, or until the rice has a nice, smokey flavor.
14
When ready to serve, toss the rice with the green onions, if using and serve hot.
15
Combine all ingredients thoroughly.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 1/2 cups chopped yellow onions, 1 poblano pepper, diced, 1/2 red bell pepper, diced, and more.

Yes, Hot and Smokey Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot and Smokey Rice

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