This is one of those basic recipes that allows you to be creative. You can add more ingredients to this dish, if you like, but it’s still perfectly acceptable in its plainest form.
¼ cup butter or margarine
½ cup thin vermicelli (or normal spaghetti) noodles, broken into 2-inch long pieces
2 cups long-grained white rice
¼ tsp salt
4 cups + 2 T water
5 cubes bouillon (chicken, beef, or vegetable-flavored)
(optional) (Cooked meat or diced bell peppers, green onions, celery, etc.)
Heat the butter or margarine in a large, heavy pan ( I use a deep, iron skillet). Add the noodles and sauté in the butter until lightly-browned. Add in the rice. Cook, stirring constantly 3-4 minutes until translucent. Season with the salt. Add in the water, bouillon cubes and cooked meat (if you desire) and bring to a boil. Stir gently. Cover pan with a tight-fitting lid, turn the heat down to low and let simmer/steam for 20-30 minutes. Turn off the heat and let stand (with lid still on) for 10 minutes. Makes 4-6 servings.