Saffron Rice

Modified from Paula Deen

2 tbsp butter

3/4 cup diced onion

1 cup long-grain white rice

3 cups chicken stock (I used bouillon)

pinch saffron threads

salt and pepper

In a large saucepan, melt butter then add onions and rice to coat with butter. Pour in stock, saffron and S&P. Raise to high and bring to a boil. Cover, turn heat to low and simmer for 20 minutes. Remove lid and fluff.

Serves 4-6.