In a large sauce pot bring the chicken stock to a boil over medium heat. Add rice, cover, turn the heat down to low and cook for 20 minutes or until rice has absorbed all the liquid and is tender.
Heat a large skillet over medium heat and spray with olive oil cooking spray. Add the garlic, onions, celery and mushrooms and saute until tender about 5 to 7 minutes.
Add rice, cranberries, pecans, water chestnuts and orange zest. Mix to combine and cook until all ingredients are heated through. Transfer to a serving bowl and serve.
Recipe courtesy of Maxine Wiggs