1. Melt butter in 2-quart saucepan over medium heat.
2. Add rice; cook and stir 2 to 3 minutes.
3. Add broth and water; heat to boiling; stir once or twice. Reduce heat; cover and simmer 40 minutes or until liquid is absorbed.
4. Remove from heat. Stir in cheese, cranberries, pecans and onions. Season to taste with salt and pepper.
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|Serving Size: 1 Serving (52g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 258 (85%)|
|Amt Per Serving||% DV|
|Total Fat 28.7g||38 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 14.5g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 20.8mg||6 %|
|Sodium 176mg||6 %|
|Potassium 137.3mg||4 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 7.8g|
|Protein 5.2g||7 %|
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Calories per serving: 305
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