Saffron Cinnamon Rice

2/3 c rice (I used white jasmine rice)
half an onion - coarsely chopped
2/3 C chicken stock
1 garlic clove - mashed
1 pinch of saffron threads
1 pinch of cinnamon
1/4 tsp cayenne pepper
olive oil

Heat 1 T olive oil in a skillet with a lid - add onions and saute for a few minutes

add saffron threads to chicken stock

add rice grains and more oil if necessary - saute for 4-5 minutes until rice begins to brown
peel and chop garlic - add to the rice and stir - let cook for another 30 seconds
slowly add chicken stock - saffron mixture - let boil and then reduce heat so mixture simmers
add cinnamon and cayenne pepper
cover and simmer for 15 minutes - stir occasionally, stir and add more liquid if necessary