Rice-A-Phony

• 3 1/2 cups water
• 1 chicken bouillon cube (the equivalent to be used in 8 ounces of water)
• 2 tablespoons extra virgin olive oil
• 1/2 medium onion, finely minced
• 2 cups long grain white rice
• 1 cup fideos (short, thin pasta found where Mexican/Latin American ingredients are sold), or use vermicelli or angel hair pasta broken into 2-inch pieces
• 1/8 teaspoon ground turmeric
• 2 teaspoons dried parsley
• 1/2-1 teaspoons kosher salt
• 2 tablespoons unsalted butter, softened

1. Dissolve the bouillon cube in the water and set aside.
2. In a large sauce pan, saute the olive oil and onion over medium-high heat until the onion becomes translucent, about 5 minutes.
3. Add the rice and the pasta and continue to cook, stirring, for another 5 minutes to toast them slightly.
4. Stir in the turmeric and parsley. Add the water-bouillon mixture and 1/2 teaspoon salt to the rice and pasta and bring to a boil. Lower heat to a simmer, cover the rice, and allow it to cook, undisturbed, for 20 minutes.
5. Turn off the heat, remove the rice from the heat, and leave it to sit for about 10 minutes. Add in the butter, and use a fork to fluff the rice and distribute the butter. Taste and add more salt if necessary. Serve hot.

water, chicken bouillon cube, extra virgin olive oil, onion, long grain white rice, fideos, ground turmeric, parsley, kosher salt, unsalted butter

Taken from food52.com/recipes/7531-rice-a-phony (may not work)