BBQ Rice

Ingredients

1 cup uncooked rice
1 small green bell pepper, chopped
2 celery ribs, chopped
1 small onion, chopped
2 tablespoons Worcestershire sauce
1/4 teaspoon Tampico's ground black pepper
Salt to taste
2 1/2 cups chicken/beef stock
1 cup canned French-fried onion rings (optional)

Serves

Serves 6

Instructions

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
In a smokerproof fish dish, combine the rice with the bell pepper, celery, onion, Worchestershire sauce, pepper and salt. Pour the stock over the rice and cover the dish with foil.
Place the dish in the smoker and cook for about 1-1/2 hours, until most of the liquid is asborbed. Uncover the rice and cook for an additional 15 to 25 minutes, or until the rice is tender and all the liquid is absorbed. 
Serve immediately, or cover again and keep warm for up to 1 hour. Stir in the onion rings just before serving, if you wish.

Side and Pasta Dishes