Sauté vegetables in hot oil in a large skillet over medium-high heat, 8 minutes or until tender. Sprinkle with salt and pepper. Remove from skillet. Bring chicken broth to boil in skillet, stir in rice. Cover and cook stirring occasionally for 20 minutes, or until liquid is absorbed and rice is tender. Stir in cooked vegetable mixture. Add basil, cheese and pecans.
