My Very Best Anything And Everything Rice

• 1 cup jasmine rice
• 1 1/4 cups chicken broth
• 2 -3 tablespoons olive oil
• 1/2 large onion, chopped
• 1 pinch saffron
• 1/2 cup frozen peas
• salt and pepper

1. Mix the pinch of saffron into the chicken broth.
2. Cook the rice using the chicken broth mixture. **I make the rice in my rice cooker which calls for 1 1/4 cup liquid, if you are making it on the stove then follow the directions on the package of rice for the amount of liquid and if you have a rice cooker be sure to check your own manual for the amount of liquid as they are all different.**.
3. While the rice is cooking saute the onions in a little oil, on low to med. heat, stirring them frequently. I like to saute them for awhile (like 20 minutes), so they get caramelized.
4. Turn the onions off when they are done to your liking.
5. When the rice is done add another tablespoon or so of olive to the onions turn the heat up a bit and add the cooked rice.
6. Stir fry the rice for about 5 minutes and then add the peas and saute for another 5 minutes or so. I like to really stir fry the rice, so I use the maximum amount of oil. With the heat on med-high I let it sit so some of the rice gets a little crispy, not burned, but crispy on the bottom. - I hope that makes sense!
7. Add salt and pepper to taste.
8. Now, some variations depending on my mood --.
9. I add diced bell pepper with the onions.
10. Or add garlic or fresh sliced mushrooms to the onions 5 or so minutes into their sauteing.
11. I also add some toasted slivered almonds occasionally.
12. And, sometimes I add a handful of fresh parmesan to the finished warm rice, it's really good!
13. You can pretty much do as you please with this; it's so easy and always so good.

jasmine rice, chicken broth, olive oil, onion, saffron, frozen peas, salt

Taken from www.food.com/recipe/my-very-best-anything-and-everything-rice-205731 (may not work)