Ingredients:

• 1 1/4 c. Black Fox Brand Rice (Semi-brown or White) uncooked
• 4 slices of Bacon, cut into 1 inch pieces
• 1 c. Onion Chopped
• 1 14oz. can of chicken broth
• 1/2 c. water
• 2 Tablespoons dry sherry (optional)
• 1 Teaspoon dried thyme leaves, crushed
• 3/4 c. Dried cranberries
• 1/2 c. Pecans, chopped and toasted

Instructions:

1. Rinse rice in cold water. Drain well; set aside.
2. In a large saucepan, cook bacon over medium head until crisp.
3. Remove bacon, reserving 1 tablespoon drippings in saucepan.
4. Drain bacon; set aside.
5. Add onion to saucepan; cook until tender, stirring occasionally.
6. Add rice; cook and stir for 3 minutes.
7. Add chicken broth, water, sherry, and thyme.
8. Bring to a boil; reduce heat.
9. Cover and simmer for 10 minutes.
10. Remove from heat, stir in celery and dried cranberries.
11. Heat oven at 350 degrees.
12. Transfer rice mixture to a 2 quart casserole dish.
13. Cover and bake for 45-55 minute or until rice is tender and liquid is absorbed.
14. Stir in pecans and bacon.

*Enjoy