Begin by rinsing 1 cup of long-grain rice under cold water in a fine-mesh strainer. This process helps to remove excess starch, promoting a fluffier texture.

In a medium pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

Stir the rinsed rice into the pot with the sautéed onions and cook for an additional 2 minutes, stirring frequently.

Pour in 2 cups of vegetable broth along with ½ cup of dried cranberries, salt, and pepper to taste. Stir everything together.

Increase the heat to high and bring the mixture to a vigorous boil, which should take approximately 4-5 minutes.

Once boiling, reduce heat to low, cover the pot, and let it simmer for 15-20 minutes.

Remove the pot from heat and let it sit for an additional 5 minutes with the lid on.

Using a fork, gently fluff the rice in the pot to separate the grains.

Finally, stir in ¼ cup of chopped pecans just before serving for added crunch.