• 1 cup sliced celery
  • 3/4 cup green onion, chopped
  • 3/4 cup green pepper, chopped
  • 1 cup pecans halves (reserve 1/4 cup for topping)
  • 2-3/4 cup chicken broth
  • 1 tsp poultry seasoning
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1-1/2 cup long grain uncooked rice


  1. Coat cast iron skillet with cooking spray and place over medium-high heat until hot.
  2.  Add celery, onions, green pepper and 3/4 cup of the pecans.
  3. Saute until vegetables are crisp tender, stirring frequently.
  4. Stir in chicken broth and next 3 ingredients, bring to a boil.
  5. Spoon rice in shallow 2 quart dish.  Add hot broth mixture, cover.
  6. Bake 350 degrees for 30 minutes or until rice is tender and liquid is adsorbed.
  7. Sprinkle with 1/4 cup chopped toasted pecans.

Note: Don’t have time to chop vegetables?  Use 2-1/2 cups of frozen seasoning blend in place of the celery, green onion and green pepper from the freezer section of your grocery store.