4 tbsp. butter
2 c. uncooked rice
2 (13 3/4 oz.) cans beef broth
1/2 c. water
1/8 tsp. crushed saffron
1/4 tsp. salt
Dash of pepper
1 c. raisins
1 med. onion

Melt 2 tablespoons butter in a large skillet. Add rice, brown over medium heat until golden; stir frequently to prevent scorching. Transfer to saucepan and add broth, water, saffron, salt, and pepper. Stir to mix. Cover and simmer 20-25 minutes or until rice is tender.

Meanwhile, thinly slice the onion, then cook in 2 tablespoons butter over medium heat until tender and golden. When rice is done, stir in raisins and onions. Let rest 5 minutes before serving. Serves 8-10.