Rice Pilaf

2 tbsp. butter
1 medium onion, diced
Salt and pepper
3 cups converted Louisiana popcorn rice
6 cups chicken stock


In a 5-quart saucepan, melt butter and add diced onions and rice. 
Stir constantly until rice and onions brown. 

Add chicken stock, then bring to a boil. Stir, reduce heat to low 
and simmer. Cover and cook for approximately 20 minutes. 

Uncover and check for firmness,  let stand for 10 minutes. 

Season with salt and pepper.