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  • 3 (10-1/2-oz.) cans chicken broth
  • 1 cup raw regular rice
  • 3 tablespoon margarine
  • 1/2 cup pecans, coarsely chopped
  • 4 green onions, chopped with tops
  • 8 ounce sliced fresh mushrooms
  • 1/2 cup sweet red pepper, diced
  • 1(10-oz.) package frozen small green peas, uncooked
  • 1 tablespoon orange juice
  • 1 teaspoon cooking sherry
  • 1 teaspoon garlic salt


In a large saucepan, bring chicken broth to a boil; then stir in the rice. Cover and reduce heat to simmer; cook 20 minutes. In a medium skillet, melt margarine, and add the pecans. Stir and cook for 2 minutes; then add green onions, mushrooms, and red pepper. Saute for an additional 3 minutes. When rice has completed the cooking time, add the pecan mixture to the cooked rice along with the remaining ingredients. Serves 6.