sgnewt says:
"Sometimes it's nice to get rice off the cooktop and into the oven to bake alongside an entree. You can put this in with a roast chicken and forget about it."
1 cup sliced celery
3/4 cup sliced green onions
3/4 cup chopped green bell peppers
2 tablespoons olive oil
2 3/4 cups chicken broth
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups uncooked long-grain rice
1/4 cup chopped pecans, toasted
Saute celery, green onions and bell pepper in hot oil in a large nonstick skillet over medium-high heat until vegetables are crisp-tender. Stir in broth and next 3 ingredients; bring to a boil.
Spoon rice into a shallow 2 quart baking dish; add hot broth mixture. Cover and bake at 350* for 30 minutes or until rice is tender and liquid is absorbed. Sprinkle with pecans.
Yield: 6 to 8 servings