1 1/2	Tablespoons	Olive oil
1/4	cup	Onion, diced
1/2	teaspoon	Garlic, minced
1	cup	White rice
1 1/2	cups	Chicken broth
1/2	teaspoon	Saffron
1 1/2	teaspoons	Parsley, chopped

Heat the oil in a heavy saucepan (that has a lid). Add the onion and garlic and cook until just soft. Toss in the rice and cook for 3 minutes, stirring frequently. Add the broth, saffron, and parsley. Cover and reduce the heat to low. Cook for 15-18 minutes or until the liquid is absorbed. Fluff with a fork before serving.