Saffron Rice

• 2  tablespoon  butter
• 3/4  cup  diced onion
• 1  cup  long grain, white rice
• 3  cup  chicken stock
• Good pinch saffron threads
• Salt and pepper

In a large saucepan or pot, melt the butter over medium heat. Add the onions and sweat. Stir in the rice and stir to coat in the butter. Pour in the chicken stock, saffron, salt and pepper. Raise the heat to high and bring to a boil. Cover and lower the heat to low cook 20 minutes. Remove the lid and fluff with a fork before serving.

Prep Time: 5 minutes
Cook Time: 25 minutes
Ease of Preparation: Easy
Yield: 4-6 servings

Recipe courtesy of Paula Deen