Prep 0 mins
Cook 0 mins
- 2 teaspoons salt
- 1 1⁄2 teaspoons white pepper
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 teaspoon cayenne pepper, Ground
- 1⁄2 teaspoon black pepper
- 1⁄4 cup vegetable oil
- 1 cup onion, Chopped
- 1 cup green bell pepper, Chopped
- 1⁄2 cup pecan halves, dry roasted
- 1⁄2 cup raisins
- 4 tablespoons unsalted butter
- 1 1⁄2 cups rice, Uncooked, converted
- 3 cups pork or 3 cups beef stock or 3 cups chicken stock
- 2 cups apples, unpeeled, Chopped
- Combine the seasoning mix ingredients in a small bowl and set aside.
- In a 2-quart saucepan, heat the oil over high heat until very hot, about 2 minutes.
- Add the onions and bell peppers; saute about 2 minutes, stirring occasionally.
- Add the pecans and continue cooking for about 3 minutes, stirring occasionally.
- Add the raisins and butter (these are added together so the raisins will absorb as much butter as possible).
- Stir until butter is melted, then cook until raisins are plump, about 4 minutes, stirring occasionally.
- Add the rice and seasoning mix and cook until rice starts looking frizzly (a bit like ce Krispies) Chef Prudhomme recommended using converted rice.
- This will require about 2 to 3 minutes, stirring almost constantly before the rice looks "frizzly".
- Stir in the stock, scraping pan bottom well, then stir in the apples.
- Cover pan and bring to boil; lower heat and simmer covered for 5 minutes.
- Remove from heat and let sit, *COVERED*, until rice is tender and stock is absorbed, about 30 minutes. (We cook the rice this slow way to let the flavors build to their maximum.) Serve immediately, allowing about 3/4 cup per person.
Very Delish, ver unusual. If you are bored of your usual ho hum dishes - give this a try. The interesting combination of cup onions, green bell peppers, pecan, raisins, apples worked fabulous. And I LOVED, LOVED, LOVED the dressing. I'm going to make a bottle of that alone and use it on other entrees and dishes! It's hot, it's spicey it's got soul it's the best!