In a sauce pan, melt butter over medium heat, stir in onion, cooking until almost translucent, then stir in rice, garlic, apple and raisins. Sauté for 3 or 4 minutes. Stir in chicken broth, bring to a boil. Reduce heat, cover, simmer 16 to 18 minutes or until liquid is absorbed and rice is done. You can reduce the butter by using cooking spray, and one pat of butter.