Preheat the oven to 400 degrees. You will need a medium-sized, oven-proof saucepan with a lid.
Measure out the Earth Balance, rice, chicken stock, and saffron.
Dice the shallot and mince the garlic and place in prep bowls.
Start on the Stove
Set the stove to medium and add the Earth Balance to the saucepan. When melted, add the shallot and garlic and cook until the shallot is soft. Season lightly with kosher salt. You don't want any color on either ingredient.
Add the rice, bay leaf and saffron, stir and cook for about 30 seconds. Add the chicken broth and increase the temperature to medium-high. Bring to a boil.
Finish in the Oven
Put a lid on the saucepan and place in a 400 degree oven for 17 minutes. Remove from the oven, fluff the rice and serve. You can let the rice sit for while and it will stay warm if you keep the lid on.
NOTE: all ovens are different so you may need more than the 17 minutes. If all the liquid is not absorbed after 17 minutes, return to the oven and check every five minutes.