-------------------------------SEASONING MIX-------------------------------
2 ts Salt
1 1/2 ts White pepper
1 ts Garlic powder
1 ts Dry mustard
1 ts Ground red pepper (cayenne)
1/2 ts Black pepper
---------------------------REMAINING INGREDIENTS---------------------------
1/4 c Vegetable oil
1 c Onions; chopped
1 c Green bell peppers; chopped
1/2 c Pecan halves; dry roasted
1/2 c Raisins
4 tb Unsalted butter
1 1/2 c Uncooked rice
3 c Beef, chicken or pork stock
2 c Apples; chopped, unpeeled
Combine the seasoning mix ingredients in a small bowl and set aside. In a
2-quart saucepan, heat the oil over high heqat 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 of the 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 the
rice starts looking frizzly (a bit like rice crispies) about 2-3 minutes,
stirring almost constantly. Stir in the stock, scraping pan bottom well,
then stir in the apples. Cover the pan and bring to a boil; lower heat and
simmer covered for 5 minutes. Remove from heat and let sit, cover, until
rice is tender and stock is absorbed, about 30 minutes.
NOTE: We cook the rice the slow way to let the flavors build to their
maximum. Serve immediately, allowing about 3/4 cup per person.
