Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
2 tablespoons butter or margarine
1 cup uncooked rice
1 14 1/2-ounce can chicken broth
1 cup grated Parmesan cheese
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted*
1/4 cup sliced green onions
Salt and ground black pepper, to taste
Melt butter in 2-quart saucepan over medium heat. Add rice; cook and stir 2 to 3 minutes. Add broth and heat to boiling; stir once or twice. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed.
Remove from heat. Stir in cheese, cranberries, pecans and onions. Season to taste with salt and pepper.
Cooking Tip: To toast pecans, spread nuts on small baking sheet. Bake at 350 degrees 5 to 8 minutes, or until golden brown, stirring frequently.