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Melt butter in large skillet on medium-high heat. Add celery and onion; cook and stir 5 minutes or until vegetables are tender. Add rice; cook and stir 2 minutes.
Stir in stock, cranberries, sage and paprika. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until most of the water is absorbed and rice is tender.
Remove from heat. Stir in pecans. Let stand 5 minutes. Fluff with fork before serving.