Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------SEASONING MIX----------------------------
2 t Salt 1 t Dry mustard
1 1/2 t White pepper 1 t Ground cayenne pepper
1 t Garlic powder 1/2 t Black pepper

----------------------RICE INGREDIENTS---------------------------
1/4 c Vegetable oil 4 T Unsalted butter
1 c Chopped onions 1 1/2 c Uncooked rice (converted)
1 c Chopped green bell peppers 3 c Pork, beef or chicken stock
1/2 c Pecan halves, dry roasted 2 c Chopped unpeeled apples
1/2 c Raisins

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 (we ran out of
pecans, so Lucy substituted hickory nuts - good!) 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. Lucy used brown, long grain rice - super!. 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.
From Paul Prudhomme's "Louisiana Kitchen"

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