Saffron Rice Pilaf

• 2 tablespoons butter
• 1/2 cup broken thin spaghetti
• 1 3/4 cups chicken stock
• 1 cup long-grain rice
• 1/4 cup chopped golden raisins
• 1 Fresno chile pepper, halved
• 1 large bay leaf
• 1 cinnamon stick
• Generous pinch saffron
• Salt

1. Melt the butter in a saucepot over medium-high heat.
2. Add the pasta and toast until golden, about 5 minutes.
3. Stir in the chicken stock, rice, raisins, chile pepper, bay leaf, cinnamon stick, saffron and season with salt.
4. Bring to boil, then reduce the heat, cover and simmer for 18 minutes.

butter, thin spaghetti, chicken stock, longgrain rice, golden raisins, chile pepper, bay leaf, cinnamon, generous, salt

Taken from www.foodnetwork.com/recipes/rachael-ray/saffron-rice-pilaf-recipe.html (may not work)