Oven-Baked Spanish Saffron Rice with Pimiento

2 T olive oil
2 T finely chopped onion
1 C short-grain rice (arborio is good)
1 3/4 C vegetable stock
1/4 t saffron threads steeped in 1/4 C hot vegetable stock for 10 minutes
1/4 C diced pimiento, drained
1/4 t thyme
0 - salt and pepper to taste

Preheat the oven to 350°F.

In a medium ovenproof deep-sided skillet with a lid, heat the oil over medium-low heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Add the rice and increase the heat to medium; cook, stirring, for 1 minute. Add the broth, saffron mixture, pimiento, thyme, salt, and pepper, stirring well to combine. Bring to a boil over medium-high heat. Cover and immediately transfer the skillet to the oven. Bake for 15 minutes.

Remove the skillet from the oven and let stand, covered, for 10 minutes. Uncover and stir with a wooden spoon to evenly distribute the ingredients.

From Mediterranean Vegan Kitchen