Cook rice according to the instructions given and set aside to cool. for best results, make the rice the night before or a few hours before you plan to make this.
Fire up your grill – I’m using the Weber Summit Charcoal Grill! Once the charcoal has burned through and the charcoal is white and fiery red, add your choice of flavored wood chips for smoking. Adjust the top vent on the lid to control heat – you want it between 350F-400F initially.
Assemble kabobs with shrimp and bell pepper. Repeat. (Note: if using wooden kebabs, remember to soak them for at least 30 minutes in water prior to putting on the grill. Place on the grill and cook 6 to 8 minutes, until the bell pepper edges are charred and the shrimp is cooked through. Remove from the grill after cooking so the shrimp doesn’t dry out.
While the kebabs are cooking, set a pot on medium heat. Once hot, add oil, onion and garlic. Caramelize the onions in the oil and garlic, about 3 minutes. Then add paprika, turmeric and thyme. Cook (bloom) the spices in the skillet for about 1 minutes, making sure the spices are not burning.
Add COOKED rice and mix together for 1 minute, ensuring all the grains of rice are covered – the rice should be a vibrant yellow-ish color.
Pour in chicken stock, water and roasted tomatoes. Add sea salt & pepper. Stir.
Add the kebabs, sliding the ingredients off the skewer into the pot.
Fold in frozen peas and mix everything together. Note: the mixture should appear a bit more like soup but it WILL thicken up as it cools and some of the liquid will evaporate. If you need more liquid, simply add tablespoons of chicken broth until you reach desired level.
Bring to a light simmer, then place the pot on the smoky grill. Cook UN-covered on the grill for 30 – 40 minutes at 300F (adjust the vents to control temperature – smaller vents to lower temp).
Remove from the heat, stir, garnish and enjoy!