- 1/2 pound bacon, chopped
- 1 cup chopped Homemade Tasso or 
- smoked ham
- 1 tablespoon unsalted butter
- 1/4 cup chopped yellow onions
- 1/4 cup chopped celery
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped pecans
- One 7-ounce package Konriko Wild Pecan Rice
- 1 Granny Smith apple, unpeeled, cored, and chopped (about 1 cup)
- 1/2 cup chopped green onions (green and white parts)
- 2 tablespoons minced fresh flat-leaf parsley
- Fry the bacon in a large skillet over medium-high heat, stirring occasionally, until just crisp, about 5 minutes. Add the tasso and cook for 2 minutes. Using a slotted spoon, transfer the bacon and tasso to paper towels to drain.
- Melt the butter in a large saucepan over medium-high heat. Add the onions and celery and cook, stirring, until softened, about 4 minutes. Stir in the garlic, salt, and pepper and cook until the garlic is fragrant, about 1 minute. Stir in the pecans and cook, stirring occasionally, until heated through, about 3 minutes. Add the rice and apples and cook, stirring to coat the rice with the juices, about 1 minute.
- Add 2 cups water and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the water has been absorbed, about 20 minutes.
- Remove from the heat and let stand, covered, for 5 minutes. Stir in the reserved bacon and tasso, green onions, and parsley. Serve hot.