This curry rice recipe with cranberries and pecans is full of fall flavors! It’s a soul-warming curry that's wonderful for a weeknight dinner or Thanksgiving!
In a large saucepan, bring chicken broth to a boil.
Add rice, bring back up to a boil, then reduce heat to a simmer and cover.
Simmer for 20 minutes and fluff with a fork.
Heat a large, deep pan or pot over medium heat. Add butter, oil, and onion.
Sauté until onion is opaque and the edges are lightly golden; about 5-6 minutes. Add garlic and pecans. Continue to sauté until fragrant, about 2 minutes.
Add fluffed rice, water, curry powder, ginger, salt and pepper.
Stir until combined and rice is evenly coated with spices.