1/2 c. onion, finely chopped
3 tbsp. vegetable oil
2 c. long grain rice
Pinch of saffron
2 to 3 qts hot chicken broth
Salt to taste

Saute the onions in the oil in heavy sauce pan until golden. Add the rice and saffron and continue to cook and stir until the rice is translucent. Cover the rice with hot chicken broth and simmer, stirring occasionally until rice absorbs broth. Continue to cook the rice, adding 1 cup hot broth at a time and stirring occasionally for 25 minutes. Variations: White wine may be used in place of some of the broth.