In a large skillet or saute pan, fry the bacon 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 to paper towels to drain. Drain off all but 1 tablespoon of fat from the pan. Add the onions and celery and cook, stirring, over medium-high heat until soft, 4 minutes. Add the garlic, salt, and pepper and cook, stirring, for 30 seconds. Add the pecans and cook, stirring, until lightly toasted, about 3 minutes. Add the rice and apples and cook, stirring until the rice is coated and opaque, 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 and the rice is fluffy, about 20 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork and stir in the the reserved bacon and tasso, green onions, and parsley. Serve immediately.
Yield: 6 servings