In a pot over medium heat, soften the onion in the oil. Add the beans and cook for 1 minute while stirring. Add the broth and bring to a boil. Add the rice, clove and thyme. Season with salt and pepper. Cover and cook over low heat for 15 to 20 minutes. Fluff the rice with a fork. Remove the clove and the sprig of thyme. Remove from the heat, cover and let sit.