Ingredients:

• 1 teaspoon cooking sherry 
• 1 tablespoon orange juice 
• 1(10-oz.) none package frozen small green peas, uncooked 
• 1/2 cup sweet red pepper, diced 
• 8 ounce sliced fresh mushrooms 
• 4 green onions, chopped with tops 
• 1/2 cup pecans, coarsely chopped 
• 3 tablespoon margarine
• 1 cup raw regular rice 3(10-1/2-oz.) cans chicken broth 
• 1 teaspoon garlic salt 

Directions:

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.