2 tablespoons butter
3/4 cup diced onion
1 cup long-grain, white rice
3 cups chicken stock
Pinch saffron threads
Salt and freshly ground black pepper
In a large saucepan or pot, melt the butter over medium heat. Add the onions while stirring in the rice to coat with the butter. Pour in the chicken stock, saffron, salt and pepper. Raise the heat to high and bring to a boil. Cover, turn the heat to low and simmer for about 20 minutes. Remove the lid and fluff with a fork before serving.
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