Southern Rice

Directions:

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.