Saffron Rice

• 1 cup long grain converted rice
• ½ c. diced onion
• 3 c. Chicken Stock
• 1 tsp. Saffron (If saffron is unavailable, try using turmeric)
• ½ tblsp. Chopped garlic

1. Sauté onions and garlic until almost transparent in 2 tblsp. Olive oil.

2. Add chicken stock, 1 tsp. salt, and saffron.

3. Bring to a boil and add rice.

4. Reduce temp and simmer 20-25 minutes. (Until tender but firm).