Categories: Vegetables 
      Yield: 8 servings 
  
-------------------------------SEASONING MIX------------------------------- 
      2 ts Salt                                1 ts Dry mustard 
  1 1/2 ts White pepper                        1 ts Ground cayenne pepper 
      1 ts Garlic powder                     1/2 ts Black pepper 
 
------------------------------RICE INGREDIENTS------------------------------ 
    1/4 c  Vegetable oil                       4 tb 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"