1 C uncooked rice (I use a long grain)

1/2 C vermicelli (real skinny spaghetti)

1/3 cube/stick butter

1 can chicken broth adding enough water to make 2 cups

1 tsp minced onion

1 tsp salt or I prefer 1/2 tsp salt and 1/2 tsp Lawry’s seasoning salt

 

In a pan melt butter and brown the broken up vermicelli.  Stir often as this will burn easily.  Cook until the noodles are well browned.  Add chicken broth, onions and salt and bring to a boil.  Add rice and stir once.  Cover and simmer slowly until cooked through (15-20 minutes)