Southern "church" Rice

My family has dubbed this my "church" rice since my congregation asks me to make it for all church occassions. This tastes wonderful beside a moist baked chicken with gravy covered over both, (don't forget the greens!) I also highly suggest that you have a food chopper or processor for this one--but it's okay to hand chop. This one is a staple for our Sunday dinners, but please be aware I have a very large family. Please reduce recipe by half if serving for 4 or less.

• Ready In: 1 hr 10 mins
• Serves: 8-10

Ingredients

• 16  ounces Uncle Ben's converted brand rice
• 1  lb boneless skinless chicken thighs
• 1  medium onion
• 1 (8 ounce) can  chicken stock (okay to use bouillon cubes)
• 1⁄2 cup salted butter
• 1⁄2 teaspoon black pepper (add more if preferred)
•  salt (to taste)
• 4  cups water

Directions

1. Boil thighs in 4 cups of water until cooked thoroughly -- usually 1/2 hour. (I usually salt and pepper water.).
2. Drain thighs in strainer (with bowl underneath to reserve broth.).
3. Chop onion in food chopper (Or dice if doing by hand). Set aside.
4. Cut thighs (once cooled) in portion that will allow chopper to easily shred.
5. Chop thighs in food chopper or dice if doing by hand.
6. Add slice of butter to medium sized pan on high heat, add onions. Cook for 1 minute.
7. Add shredded/diced chicken and pepper to cooked onions. Cook for an additional minute.
8. Add rest of butter, can of broth, reserved broth from chicken thighs (after boiling time usually a total of 5 cups of water for full box - add more water if necessary), and rice.
9. Stir until rice is broken up. (best to add more pepper, if desired, at this time).
10. Bring rice to a boil.
11. Reduce heat to medium-low apply a tight lid and cook for 20 minutes until water is absorbed.
12. Remove from heat, cool for 5 minutes, and then fluff with fork.
13. Best served with chicken gravy.