Social worker by day hobby griller by night: meet Brittany!
Born and raised in southwest Virginia you can find her in the kitchen or on the grill deck making her kids taste test everything. Brittany got into smoking during Covid when staying home all day was too boring and needed a push for creativity and new skills.
Now you can find her on Instagram making people laugh with corny jokes, making them drool with good food, and making them crave the taste of smoke and fire.
Ann Beth is a self-proclaimed
︎Amateur Griller, and
︎Bubble Bath + Champagne Enthusiast.
This Augusta GA native is a dog mom to multiple four-legged castoffs, having never met a dog she didn’t like. Ann Beth wakes up every day cultivating her philosophical precept #eatdrinkbemerryrepeat. She invites you to pour yourself a stiff drink + follow her on her Instagram journey @nakedepicurean.
3 tablespoons vegetable oil
1 ½ cups long grain white rice
½ cup diced onion
1 large carrot, diced (approximately ½ cup)
1 Yukon Gold potato, diced (approximately 1 cup)
1 teaspoon minced garlic
1 teaspoon @shore_smoke_seasonings south of the border
½ teaspoon salt
8 oz can diced tomatoes
2 cups chicken broth
cilantro for garnish
Heat oil in a skillet or saute pan over medium-high heat. Add rice and cook, stirring occasionally for 3 or 4 minutes, until lightly goldenbrown. Reduce heat to medium and add the onion, potato, carrot, and garlic. Season with @shore_smoke_seasonings and ½ teaspoon salt. Cook and stir for about 2 minutes. Add the tomatoes; cook and stir for a minute or two and then slowly stir in the chicken broth.
Return heat to medium-high and bring to a boil, then reduce heat to low, place a lid on the skillet and simmer for 25 minutes. Remove from heat and allow to sit for 5 minutes, covered. Remove cover, fluff with a fork, garnish with cilantro (optional) and serve.
I topped mine with a homemade queso! (2tablespoons Butter, 8oz white American cheese, 1/2 milk (more is needed), 1/2 can green chili's)