Step 1

In a medium saucepan, heat olive oil. Add onion and cook until softened and translucent, about 5 minutes.

Step 2

Stir in rice, cumin, and curry powder, and cook, stirring frequently, until rice is lightly browned, about 7 to 10 minutes.

Step 3

Stir in garlic and cook until fragrant, about 30 seconds. Add broth, bay leaf, and salt, and bring to boil.

Step 4

Cover, reduce heat, and cook until rice is tender and all the liquid has been absorbed, about 15 to 17 minutes. Remove bay leaf and fluff with a fork. Stir in cranberries and pecans. Garnish with green onions.