Wild Blend Rice, Mango & Pecan Stuffing

Found this recipe online, then tweaked it to our tastes. 

2 1/2 T olive oil
4 C celery – sliced
1 2/3 C chopped onion
2 garlic cloves or 1 tsp prepared garlic
2 1/2 C (16 oz) Lundberg Wild Blend Rice
1 qt low-salt chicken broth
2 bay leaves
1 1/2 tsp kosher salt

3/4 tsp ground black pepper

4 oz (3/4 C) dried cranberries
4 oz dried mango cut into half inch pieces/or 1 C of fresh cubed
4 oz (1/3 C) golden raisins

5 oz (1.25 C) pecans

A few fresh cranberries, thinly sliced.

Heat oil in a large skillet over medium heat.  Add celery and onion stirring occasionally and cook until soft.  Add garlic and cook for a minute or so.  Add the rice mix, broth, bay leaves, salt and bring to a boil.  Turn down to medium low (so it's barely bubbling), cover the skillet and cook for about 25 minutes.  Give it a good stir and then cook for another 20 minutes, or until the rice is tender. 

Heat the oven to 325º.  Spread the pecans on a cooking sheet and toast for seven minutes.  Cool and coarsely chop.

Discard the bay leaves and stir in the dried cranberries, mangoes and raisins.  If there’s any liquid left in the pan, cover and continue to cook for another five minutes.  Season with pepper. 

At this point you can refrigerate it, then reheat the next day.  Otherwise, fold in the toasted pecans and top with cranberry slices.  You may also fold in more cranberry slices to taste.