1. In skillet or sauté pan, heat oil; add leeks and sauté until tender-crisp. Add cinnamon and cook until aromatic.
2. Add chicken broth, salt, pepper and dried cranberries. Heat to a simmer.
3. Add cooked rice and vinaigrette dressing; toss to coat.
4. Season to taste with salt and pepper. Top with toasted pecans. Serve warm or room temperature.
5. *cook according to package directions