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.
Yield: 6 servings