In a soup pot, melt the butter over medium heat. Add the onion and saute, but do not brown, until the onion becomes soft and translucent.
Add the chicken to the pot and cook for about 3 minutes or until no longer pink.
Add the rice, chicken broth and water to the pot. Season with salt, pepper, add the lemon juice and hot sauce. Bring to a boil then reduce heat to a simmer and cook until the rice is cooked through, about 15 to 20 minutes.
Garnish with chives and serve.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.