Cook the bacon until crisp and set aside on paper towels to drain.
Heat the olive oil in a 12 ” skillet over medium high heat. Add the onion, fennel, celery, salt, pepper, paprika and 2 tablespoons butter and saute for 5-8 minutes or until the vegetables are soft. Remove to a small bowl and set aside.
Add the Grand Marnier Liquor and while on medium high burner, slide the pan back and forth for 15 or 20 seconds to reduce the alcohol (be careful as it may flame).
Add the cooked rice, the cut bacon, the sauteed onion, celery and fennel, the dried apricots and cranberries, the remaining 2 tablespoons of soft butter, and the pecans (reserving some for the top of the dish). Give a good stir so everything is evenly mixed together and cook on low heat for 8 minutes or so. Turn the stove off.
Serve immediately or put in a covered casserole dish to keep warm in the oven. Or as this dish is even better on day two, cool and refrigerate overnight, and reheat just before enjoying, either in a covered dish in the oven on 325 for 35 minutes or in the microwave for a few minutes.