Method 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 |