Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and cook for about 3-4 minutes until the onion becomes soft and translucent.

Add the rinsed rice to the pan and stir for about 1 minute to lightly toast the grains.

Pour in the water and fresh orange juice. Then add the salt, dried thyme, and 1/2 teaspoon of the orange zest. Stir well to combine.

Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.

Remove the pan from the heat. Let the rice sit, covered, for 5 minutes. Fluff with a fork, garnish with remaining orange zest, and serve warm.