- 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.