Orange Rice II

Melt butter or margarine in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.

Stir in the salt, ground black pepper, and ground cinnamon, mixing well to evenly distribute the spices throughout the onions.

Pour in the frozen orange juice concentrate and dry vermouth, stirring constantly until the orange juice concentrate is fully dissolved and the mixture is heated through, about 1-2 minutes.

Add the hot cooked rice to the skillet and toss gently with a fork, stirring until all the rice is evenly coated with the orange-butter mixture and heated through, about 2-3 minutes.

Transfer to a serving dish and serve immediately while still warm.