MY VERY BEST ANYTHING AND EVERYTHING RICE

Steps:

• Mix the pinch of saffron into the chicken broth.
• 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.**.
• While the rice is cooking sauté the onions in a little oil, on low to med. heat, stirring them frequently. I like to sauté them for awhile (like 20 minutes), so they get caramelized.
• Turn the onions off when they are done to your liking.
• 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.
• Stir fry the rice for about 5 minutes and then add the peas and sauté 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!
• Add salt and pepper to taste.
• Now, some variations depending on my mood --.
• I add diced bell pepper with the onions.
• Or add garlic or fresh sliced mushrooms to the onions 5 or so minutes into their sautéing.
• I also add some toasted slivered almonds occasionally.
• And, sometimes I add a handful of fresh parmesan to the finished warm rice, it's really good!
• You can pretty much do as you please with this; it's so easy and always so good.