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