1 1/2 c. long grain rice, uncooked
1/4 c. onion, finely chopped
3 tbsp. butter
1 (13 3/4 oz.) can chicken broth
1 c. water
1/2 tsp. salt

In a 10 inch skillet cook rice and chopped onion in butter until rice is golden, stirring often. Add chicken broth, water and salt. Bring to a boil, reduce heat cover and simmer until rice is tender about 15 minutes. Fluff up with a fork. Makes 8 servings.