2 tablespoons butter
2 tablespoons olive oil
1/2 onion, chopped
2 cups long-grain white rice
3 cups chicken stock
1 1/2 teaspoons salt
1 pinch saffron (optional)
1/4 teaspoon cayenne pepper

2 tablespoons butter 2 tablespoons olive oil 1/2 onion, chopped 2 cup s long-grain white rice 3 cup s chicken stock 1 1/2 teaspoons salt 1 pinch saffron (optional) 1/4 teaspoon cayenne pepper

Preheat oven to 350 degrees F (175 degrees C).

Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.

Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.

Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.

Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.

Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.