• ¹/₃ cup butter
• 1¹/₂ cups uncooked enriched white rice
• ¹/₃ cup chopped onion
• 1¹/₂ teaspoons salt
• 3  cans (13³/₄ ounces each) chicken broth
• ³/₄ cup golden raisins
• 3  tablespoons butter
• ³/₄ cup coarsely chopped pecans
• ¹/₂ teaspoon salt

1. Heat ¹/₃ cup butter in a heavy skillet. Add rice and onion and cook until lightly browned, stirring frequently.
2. Add 1¹/₂ teaspoons salt, chicken broth, and raisins; cover, bring to boiling, reduce heat, and simmer until rice is tender and liquid is absorbed (20 to 25 minutes).
3. Just before serving, heat 3 tablespoons butter in a small skillet. Add pecans and ¹/₂ teaspoon salt; heat 2 to 3 minutes, stirring occasionally.
4. Serve rice topped with salted pecans.

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