In a large sauce pan with a tight fitting lid, saute the onions in the olive oil and pepper flakes over medium heat until they start to soften and change color.

Add the rice all at once and stir until well coated with the oil. Continue stirring until the rice changes color. It will become almost translucent with the hard center in the middle of the grain.

Stir in the broth and thyme. Allow to come to a boil.

Reduce the heat to low and cover with the lid.

Cook for about 20 minutes or until all the liquid is absorbed and the rice is tender.

Taste and add salt and pepper as needed.

Stir in the pistachios before serving.