Rice With Duck And Okra

• 2 cups minced white onion
• 1 teaspoon vegetable oil
• 1 1/2 cups unconverted rice, or aromatic rice
• 1 cup finely chopped fresh or well-drained canned tomatoes
• 3 1/2 cups chicken broth, homemade or low sodium canned
• 2 duck breasts, skinned and cut into 1/2-inch julienne
• 1 cup okra, cut in 1/2-inch pieces and blanched until tender
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste

1. In a heavy-bottom pot over medium heat, cook the onions in the oil until deep golden.
2. Rinse the rice in cold water, drain well and add.
3. Continue cooking, stirring frequently until the rice begins to turn golden, about 5 minutes.
4. Add the tomatoes, chicken broth, duck, okra, salt and pepper and cook, uncovered, until all the broth has been absorbed and air holes appear on the surface of the rice, about 20 minutes.
5. Turn heat to very low.
6. Cover the pot with a towel.
7. Continue cooking for 5 minutes.
8. Remove from heat.
9. Let stand, covered, for 15 minutes.
10. Add extra salt and pepper to taste and serve.

white onion, vegetable oil, unconverted rice, tomatoes, chicken broth, duck breasts, okra, salt, black pepper

Taken from cooking.nytimes.com/recipes/9943 (may not work)