- 2 Tablespoons butter
- 1/2 Cup chopped celery
- 1/3 Cup chopped onion
- 1 Cup long grain rice
- 2 Cups Kitchen Basics® All Natural Original Chicken Stock
- 1/2 Cup chopped dried cranberries
- 1 Teaspoon McCormick® Rubbed Sage
- 1/2 Teaspoon McCormick® Paprika
- 1/2 Cup chopped pecans
Melt butter in large skillet on medium-high heat. Add celery and onion; cook and stir 5 minutes or until vegetables are tender. Add rice; cook and stir 2 minutes.
Stir in stock, cranberries, sage and paprika. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until most of the water is absorbed and rice is tender.
Remove from heat. Stir in pecans. Let stand 5 minutes. Fluff with fork before serving.