Cook garlic in oil in a medium saucepan for 30 seconds. Add the rice, water, and bouillon granules; bring to boiling. Reduce heat, cover, and simmer 10 minutes.
Add the lemon peel, mushrooms, green onions, sweet pepper, salt, and pepper. Cover and continue cooking 10 to 15 minutes or until liquid is absorbed and rice is tender. Stir in toasted pecans. If desired, garnish with lemon slice. Makes 6 side-dish servings.