1 cup uncooked white or brown rice (250ml)
1 green pepper, finely chopped
1 red pepper, finely chopped
1 small onion, 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 wood chips (mesquite) (750ml)
Place 1 cup of the wood chips in cold water to soak for 1/2 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.