1 c. uncooked brown rice
2 1/2 c. chicken broth (canned)
1 tsp. salt
1 c. chopped onions
1 c. chopped celery
1 clove minced garlic
Dash of pepper
1 c. chopped "Texas Pecans"

Combine rice, chicken broth, and salt. Heat to boiling, stirring once. Reduce heat and simmer, covered, for 45 minutes. Cook onions, celery, and garlic in butter until tender. Stir in cooked rice. Add seasoned salt, pepper, and pecans. Serve with baked breast of chicken. Yields: 6 servings.