1/3 cup minced onion
1 1/2 tablespoons unsalted butter
1/8 teaspoon crumbled saffron threads
2/3 cup long-grain rice
1 1/4 cups canned chicken broth
3 tablespoons drained and finely chopped pimiento
In a small saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the saffron and the rice, and cook the mixture, stirring, for 1 minute, or until the rice is coated well with the butter. Add the broth, bring the liquid to a boil, and simmer the rice, covered, for 18 minutes, or until all the liquid is absorbed. Stir in the pimiento, remove the pan from the heat, and let the rice stand, covered, for 5 minutes. Pack the rice into 4 buttered 1/2-cup timbale molds (or small ramekins) and invert the timbales onto heated plates. Serves 4