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We developed this recipe using Lundberg Organic Long-Grain White Rice.
Melt 2 tablespoons butter in Dutch oven over medium-high heat. Add onion and ½ teaspoon salt and cook until onion is softened, about 5 minutes.
Add chicken, broth, water, pepper, and remaining 1 teaspoon salt and bring to boil. Reduce heat to low, cover, and simmer until chicken is tender and registers at least 185 degrees, about 30 minutes.
Remove pot from heat. Transfer chicken to plate and let cool slightly, about 15 minutes. Using 2 forks, shred chicken into bite-size pieces; discard skin and bones.
Return broth to boil over high heat and stir in rice, chicken, and remaining 2 tablespoons butter. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until rice is tender and liquid level drops just below surface of rice, 17 to 20 minutes. Season with salt and pepper to taste. Serve.