Saffron Rice

1 teaspoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
10 threads saffron
1 cup white rice
2 cups chicken stock

1. Heat a large skillet over medium heat and add the olive oil, onion, garlic and saffron, sautéing until tender.
2. Stir in the white rice, then pour in the chicken stock.
3. Bring to a boil, then reduce heat to a simmer and cover, cooking until the liquid has been absorbed and the rice is tender. Fluff rice with a fork and serve.

Makes 4 servings