Thursday, April 25, 2013

Lock-n-Load Southern Pecan-Toasted Pecan Rice

My friend, Allison, who is also one of the 37 Cooks, made a beautiful coffee rice pudding. I drew my inspiration from her sweet dish, figuring the Lock-n-Load coffee would be just as good in a savory dish. The Lock-n-Load Armory Select Southern Pecan coffee has smoky flavor. Toasted pecans, smoky Cajun tasso and spicy Cajun seasoning were great additions. This was my husband's favorite Lock-n-Load coffee dish. It went really well with my spicy apricot chicken thighs!

Lock-n-Load Southern Pecan-Toasted Pecan Rice
by Linda Mire

¼ cup chopped pecans
2 Tablespoons unsalted butter
3 cloves garlic, finely minced
1 ½ cups of long-grained rice (I use Adolphus)
1 cup low sodium chicken broth

1. In a non-stick pan, toast the pecans over medium heat for about 3-4 minutes, stirring frequently.

2. In a large stock pot with a lid, saute the tasso and garlic in the butter.

3. Stir in the rice.

4. Add the brewed coffee and chicken broth.

5. Add the Slap Ya Mama and stir.

6. Bring to a rolling boil, then reduce the heat to low.

7. Cover and cook for 20 minutes. (do not remove the lid for the full 20 minutes!!)

8. Uncover and fluff with a fork. Let sit for 5 minutes before serving.

9. Place in a serving dish and gently fold in the toasted pecans.

10. Generously sprinkle Slap Ya Mama on top.

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