Smoked Rice Recipe

Name: Smoked Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown rice or uncooked white, 250ml; 1 green pepper finely chopped; 1 red pepper finely chopped; 2 celery ribs finely chopped; 1 onion small, finely chopped; 3 tablespoons worcestershire sauce 45ml; 1 teaspoon freshly ground pepper 1.25ml; 1 teaspoon celery salt 1.25ml; 2 cups chicken broth 625ml; 3 cups chips wood, mesquite, 750ml

Servings: persons

1
If your grill has several grates, remove one on the far side and set it aside. Preheat the grill to high heat 400- 450 F (200-225 C).
2
Place 1 cup of the wood chips in cold water to soak for 1/2 hour.
3
Prepare the smoke package. Squeeze the excess water from the soaking woodchips and place in the center of a large piece of tin foil. Add the remaining 2 cups of dry wood chips. Fold the aluminum foil around the chips to create a sealed pouch. Using a fork, poke holes in the package on both sides to allow the smoke to filter through.
4
Place the smoke package directly over the flame on the far side where the grate has been removed. Close the lid and wait for smoke to start building in the barbecue.
5
Once smoking has begun lower the heat under the wood chip pouch and turn the other grills to medium low. Wait for the temperature to reach approximately 200 F (100 C).
6
Place all of the rice ingredients into a barbecue safe drip pan. Cover the dish with tin foil leaving a small gap open to allow the smoke to permeate through and flavour the rice.
7
Place the rice dish on the grill. Close the lid and allow to smoke for 1 1/2 hours. If the liquid is not fully absorbed after this time, remove the foil and continue to cook for another 15-20 minutes.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 cup brown rice or uncooked white, 250ml, 1 green pepper finely chopped, 1 red pepper finely chopped, 2 celery ribs finely chopped, and more.

Yes, Smoked 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.

That's it — enjoy your meal!

Smoked Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions