Soak the rice in cold water for an hour. Pour off the water, and put the rice, with the stock and white onion, in a double boiler. Stew till the rice absorbs the stock.
Stew the tomato thoroughly, and season with butter, salt, and pepper. Mix it with the rice.
Saute in butter to a light color jointed chicken, slightly parboiled, or slices of cold cooked chicken or turkey. Make a hole in the rice and tomato, put in the chicken and an ounce of butter, and stew all together for twenty minutes. Serve on a platter in a smooth mound, the red rice surrounding the fowl.