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1. Add unsalted butter to skillet and melt over medium heat.
2. Sauté the chopped onion about 2 minutes or until onion is soft and translucent.
3. Add the Calrose rice, sautéed onion, and chicken broth to small saucepan.
4. Bring to a boil over high heat.
5. Reduce heat to low, cover, and simmer 30 minutes.
6. Remove saucepan from heat, leave covered, and cool several minutes.
7. Fluff rice with a fork and serve.
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