Smoked Rice Recipe

This Smoked Rice recipe combines white or brown rice with green pepper, red pepper, celery, onion, Worcestershire sauce, chicken broth, and mesquite smoke for a bold barbecue side. Featured on License to Grill with Rob Rainford, the rice cooks slowly in a foil-covered pan on the grill, absorbing smoky flavour while becoming tender and savoury.

The Inspiration

Featured on License to Grill with host Rob Rainford, this Smoked Rice recipe appears in the Karaoke Slow Ribs episode and is designed to complement rich, low-and-slow barbecue dishes.

On License to Grill, Rob Rainford often uses smoke not only for meat but also for side dishes, and this recipe shows how well rice can absorb that barbecue character. Rather than cooking the rice completely on the stovetop, all of the ingredients are combined in a barbecue-safe pan and slowly cooked on the grill.

Mesquite is a bold smoking wood, so it gives this otherwise simple side a distinctive barbecue personality. The foil covering is intentionally left slightly open, allowing smoke to enter the pan while still helping trap enough heat and moisture for the rice to cook.

Ingredients

1 cup of uncooked white or brown rice (250ml)
½ green pepper, finely chopped
½ red pepper, finely chopped
2 celery ribs, finely chopped
1 small onion, finely chopped
3 tablespoons of Worcestershire Sauce ( 45ml)
¼ teaspoon of freshly ground pepper (1.25ml)
¼ teaspoon of celery salt (1.25ml)
2 ½ cups of chicken broth (625ml)
3 cups of wood chips (mesquite) (750ml)

Method

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).
Place 1 cup of the wood chips in cold water to soak for ½ hour.
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.
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.
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).
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.
Place the rice dish on the grill. Close the lid and allow to smoke for 1 ½ hours. If the liquid is not fully absorbed after this time, remove the foil and continue to cook for another 15-20 minutes.

Serving Suggestions

This Smoked Rice is an ideal side dish for ribs, smoked beef, grilled chicken, sausages, or pork. Its savoury vegetables and mesquite smoke pair especially well with bold barbecue flavours, while the rice helps balance richer meats and sauces.

For a complete Karaoke Slow Ribs-style spread, serve it alongside Whiskey-Glazed Smoked Spareribs or Spicy Grilled Beef Short Ribs, plus coleslaw, beans, or grilled vegetables. The rice can also be spooned onto a large serving platter for casual buffet-style entertaining.

Because it already contains peppers, celery, and onion, it works as a more flavorful alternative to plain rice and can easily become a regular barbecue side.

Final Thoughts

This Smoked Rice recipe shows how even a simple grain can take on bold barbecue character when cooked slowly over wood smoke. Chicken broth gives the rice a savoury foundation, while peppers, celery, and onion add flavour and texture. Worcestershire sauce deepens the seasoning, and mesquite smoke gives the finished dish its defining aroma.

Find more recipes from License to Grill here!