Combine Rice (rinse if desired) and water in a medium saucepan and bring to a boil. Once boiling begins, reduce heat to a low simmer and cover.
Simmer for 12 minutes. Note: DO NOT REMOVE LID during the simmer or rest.
Remove from heat and leave covered to rest for 10 minutes.
Dice Onion and Chicken.
Combine onion, chicken, and butter in a pan. Saute at a medium-high heat until chicken is cooked.
Move onion and chicken mixture to the side of the pan. Add Iron Skillet Butter Chicken Spice and fry until fragrant.
Add whipping cream and ketchup, heat until bubbly.
Serve over Hot Rice.