Sauté veggies: Melt the butter in a medium saucepan over medium heat. Add onion and carrot then cook for 5 minutes, stirring often. Stir in garlic then cook for 30 seconds.

Cook: Stir in rice, salt, and pepper. Add chicken broth and bouillon and bring to a boil. Stir well, then cover with a tight-fitting lid and reduce heat to a simmer. (Do not ever remove the lid from the pot during cooking!) Cook for 40-45 minutes, or until liquid has absorbed.

Remove pot from heat and allow to rest, with the lid still on, for 10 minutes. Remove lid and gently fluff the rice with a fork.

Gently stir in parsley, craisins and pecans. Serve immediately.