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OK, as you know, most of my recipes are for the pit . . .
Ingredients
1 cup uncooked white rice
1 small green bell pepper, chopped
2 celery sticks, chopped
1 small onion, chopped (Texas 1015, of course)
2 tablespoons Worcestershire sauce
1/4 teaspoon black pepper
salt to taste
2 1/2 cups chicken or beef stock
1 cup canned French-fried onion rings
(serves 6)
Preparation
Bring your pit or smoker up to 200 to 200. In a dish (not glass), combine everything except the onion rings. Cover with foil and put on the pit for 1 1/2 hours until all the liquid is absorbed and the rice is tender. Stir in onion rings and serve immediately. Goes great with burgers, enchiladas, tacos or BBQ.
Ingredients
1 cup uncooked white rice
1 small green bell pepper, chopped
2 celery sticks, chopped
1 small onion, chopped (Texas 1015, of course)
2 tablespoons Worcestershire sauce
1/4 teaspoon black pepper
salt to taste
2 1/2 cups chicken or beef stock
1 cup canned French-fried onion rings
(serves 6)
Preparation
Bring your pit or smoker up to 200 to 200. In a dish (not glass), combine everything except the onion rings. Cover with foil and put on the pit for 1 1/2 hours until all the liquid is absorbed and the rice is tender. Stir in onion rings and serve immediately. Goes great with burgers, enchiladas, tacos or BBQ.
