Combine chicken broth and orange juice in a saucepan; bring to a boil. Add rice; cover, reduce heat, and simmer 10 minutes or until rice is tender and liquid is absorbed. Transfer to a large bowl.
While rice cooks, place a small, heavy skillet over medium-high heat. Add walnuts, and cook, stirring constantly, 1 minute or until nuts are toasted.
Stir nuts, cranberries, salt, and pepper into rice. Toss well.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook