In a pot or large sauté pan, melt butter over medium heat. Add the onion and sauté until translucent. Add the rice and cook until opaque and milky white.

Add the chicken stock, bouquet garni and saffron, if desired. Bring to a boil then lower heat to a simmer. Cover with lid or aluminum foil and cook for 10 minutes.

Uncover, and then add the California Natural Raisins and California Golden Raisins. Add the saffron, if desired. Replace with cover then cook for another 10 minutes or until done.

Season with salt and pepper. Transfer to a serving platter. Serve hot.