Noodles and Rice

• 1/3 cup thin egg noodles
• 1/2 cup long grain rice
• 1/8 tsp black pepper
• 1 1/4 cup low sodium chicken broth
• 1 tbsp unsalted butter

1. In a medium saucepan, melt the butter over moderate heat.
2. Add the noodles and cook, stirring, until golden - 1 to 2 minutes.
3. Add the rice and cook, stirring, about 3 minutes more.
4. Add the chicken broth and pepper, bring the mixture to a boil, and lower the heat to a simmer.
5. Cover and simmer for 20 minutes or until the rice is tender.

thin egg noodles, long grain rice, black pepper, chicken broth, butter

Taken from cookpad.com/us/recipes/336012-noodles-and-rice (may not work)