Ingredients

3 cups chicken broth (canned or homemade)
1 1/2 cups uncooked converted rice
1/2 onion, finely diced
2 celery stalks, finely diced
1 red pepper, finely diced
3 oz pecan halves or pieces, toasted, then chopped
1/3 cup butter melted
2 tbsp minced fresh parsley
1 tsp dried thyme
1 tsp dried mustard
salt and pepper

Directions

1. Bring 3 cups of the chicken broth to a boil, stir in rice then reduce heat.
2. When rice is cooked, put it a bowl and add onion, celery, red pepper, pecans, butter, parsley, thyme, mustard and salt and pepper. Mix well.
3. Preheat oven to 375°F and cook for 40 minutes or until cooked thoroughly and browned.
4. If you are using this recipe with the Cornish Hens and Spiced Glaze recipe, do not cook and follow the recipe instructions for the Cornish Hens and Spiced Glaze.