1. Sauté onion in hot oil in a large saucepan over medium heat 4 to 6 minutes or until tender. Add rice, and cook, stirring constantly, 1 minute. Add chicken broth, and bring to a boil. Cover, reduce heat to low, and simmer 35 minutes or until liquid is absorbed. Remove from heat. Stir in cheese, mint, and pepper. Serve warm. Garnish, if desired.