Black, Citrus Rice

1 Tablespoon Vegetable Oil, for frying
1 Large Onion, chopped
2 Tablespoons Vegetable Oil, as needed
2 Cups Black Rice
1/4 Cup Frozen Orange Juice Concentrate
1 Quart Chicken Broth
1 Large Lemon, juiced

1. Heat the oil in a pot over medium heat, add the minced onion, and cook until they are beginning to get soft, and almost translucent.

2. Add another 2 tablespoons of oil along with the rice. Stir this around, until the rice has been coated by the spice mixture. There should have been enough oil to totally coat each grain of rice.

3. Add the Chicken Broth, Orange Juice Concentrate, and the Lemon Juice, and stir. Cover, and turn the heat to high. As soon as it's boiling, turn the heat down to real low, leave the cover on, and cook for about 45 minutes. Lift the lid up, and taste a couple of grains of rice to see if it's done. If it's not done, put the cover on, and give it another 5 - 6 minutes to cook, then taste again. Total Cooking time is about 1 hour, depending upon the temperature you're cooking at.

Ron's Note:
Be sure that you don't stir this at all during the cooking process, or you'll release all of the starch on the outside. The end result will be mushy rice.

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