Spanish Saffron Rice

This is more a method than a recipe, as it is infinitely adaptable to any veggies you want to include and any spices you wish to add. However, this is the variation I made to go with Spanish food last night:

2 tbsp olive oil
1/2 white onion in small dice
2 pinches saffron
1 c rice
2 1/2 c water
salt and pepper to taste

Heat the olive oil over low-medium heat in a medium saucepan. Add the onion and rice and saute, stirring frequently, until onions are translucent. Add the saffron, salt, and pepper and saute 1-2 minutes longer.

Add the liquid, bring to a simmer, then cover and turn heat to low. Simmer about 20 minutes, stirring a couple of times, until all the liquid is absorbed. Fluff with a fork before serving.