Cranberry Pecan Rice
Yields
4 ServingsPrep Time
10 MinutesCook Time
50 MinutesTotal Time
1 HourIngredients
- Crisco® Cooking Spray
- 1/3 cup margarine
- 1 cup onion, dice small
- ½ cup celery, diced small
- 2 tbsp Dash™ Salt-Free Original Seasoning Blend
- 1 1/3 cup long-grain white rice
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 2 2/3 cup low-sodium chicken broth
Dried cranberries and chopped pecans make this simple stuffing a family favorite. This traditional holiday rice is made special with just the right amount of Dash™ Salt-Free Original Seasoning Blend.
Directions
- Preheat the oven to 350°F. Lightly coat a casserole dish with cooking spray and set it aside.
- In a large pan, melt the margarine over medium heat. Add the onion, celery, and Dash™ Salt-Free Seasoning. Cook, stirring occasionally, for about 5 minutes, or until the vegetables are tender.
- Add the rice to the pan and stir until the rice is well coated with the seasoned mixture.
- Stir in the dried cranberries and pecans until evenly combined.
- Transfer the rice mixture into the prepared casserole dish. Pour the chicken broth over the rice and gently stir to combine.
- Cover the casserole dish with a lid or foil and bake for 45 minutes, or until the rice is tender and the broth is absorbed.
- Serve alongside roast turkey for a delicious pairing!
Tips
- Chef’s Tip -To speed up the recipe, use warm chicken broth when adding it to the rice mixture. Warm broth helps maintain the temperature and speeds up the cooking process, leading to evenly cooked rice.
