Homemade Rice-a-Roni

• 1/2 cup (125 ml) vermicelli pasta, broken into small pieces
• 1/2 cup (125 ml) raw long grain rice
• 2 tbsp (30 ml) butter, margerine or olive oil
• 1 10.5 oz (294 grm). can chicken broth
• 1/3 cup (80 ml) water

1. In saucepan, brown the pasta and rice in butter, margerine or oil, stirring often, until golden brown.
2. Add broth and water; stir.
3. Bring to a boil.
4. Simmer 20 to 25 minutes until all liquid is absorbed and rice is cooked.
5. You may substitute different flavors of broth.

vermicelli pasta, long grain rice, butter, chicken broth, water

Taken from online-cookbook.com/goto/cook/rpage/00154E (may not work)