Ingredients
- 1/2 pecan (halves)
- 1,900 ml saucepan
- 425 gr pork
- 190 gr unpeeled apples (chopped)
- 180 gr rice (uncooked)
- 140 gr green bell peppers (chopped)
- 120 gr onions (chopped)
- 85 gr raisins
- 60 ml vegetable oil
- 34 gr butter (unsalted)
- 6 gr salt
- 5 ml dry mustard
- 4 gr pepper (white)
- 3 gr garlic powder
- 3 gr cayenne pepper (ground)
- 1 gr black pepper
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 0.75 cup per person. From Paul Prudhomme's "Louisiana Kitchen"
