4 tablespoons) butter
1 large red onion, chopped
1 large red bell pepper, seeded, chopped
1 large yellow bell pepper, seeded, chopped
2 cups long-grain white rice
4 cups canned low-salt chicken broth
1/2 cup chopped fresh cilantro
1 cup toasted pecans.

Melt butter in heavy large pot over medium heat. Add onion and bell peppers and sauté until tender, about 12 minutes. Add rice, stir 1 minute. Add broth and bring to boil, stirring occasionally. Cover pot. Reduce heat to medium-low and simmer until rice si tender and broth is absorbed, about 25 minutes. Season pilaf to taste with salt and pepper. Sprinkle with cilantro and pecans serve.

Serves 8 to 10