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["Preheat oven to 375 degrees F.", "Lightly grease a 9-inch square baking dish and set aside.", "To cook rice, combine 2 cups chicken stock, water, and rice in a medium saucepan.", "Bring to a simmer, cover and cook until tender, about 1 hour.", "Drain rice and transfer to a large bowl.", "Heat olive oil in a medium skillet.", "Add onion and celery and season with salt, Essence, and black pepper.", "Cook until softened, about 5 minutes.", "Add parsley and thyme and cook another minute.", "Remove from the heat and add to bowl with rice.", "Add 4 cups of crumbled Basic Cornbread and pecans to the rice mixture and stir to combine.", "Transfer rice mixture to baking dish.", "Drizzle remaining 1/2 cup chicken stock and butter over mixture.", "Bake until cornbread is golden and crispy, about 20 minutes.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"
