Melt the butter in a large skillet or pot. Add all of the ingredients, except the broth and pecans. Saute on medium-high heat for 10 to 15 minutes, stirring constantly. Add the broth. Turn the heat to high and bring to a boil, then reduce the heat and simmer for 5 to 10 minutes, uncovered. The rice will absorb the liquid; remove it from the heat as directed or when it reaches the desired consistency. Add the pecans and mix to combine.