1. Coat a large nonstick skillet with vegetable cooking spray; place over medium-high heat until hot. Add vegetables; sauté until crisp-tender. Stir in broth and next 3 ingredients; bring to a boil.
2. Spoon rice into a shallow 2-quart baking dish; add hot broth mixture. Cover and bake at 350 degrees F. for 30 minutes or until rice is tender and liquid is absorbed. Sprinkle with pecans.