2 tbsp. butter
1/4 cup vermicelli, broken into 1 inch pieces
3/4 cup rice
1-3/4 cups water
1 chicken bouillon cube (substitute a beef bouillon cube if desired)
In a 10 inch skillet over low heat melt the butter. Add vermicelli and cook, stirring almost constantly until the pieces are a golden brown. Dissolve the bouillon cube in the water. Add the rice and water to the vermicelli.
Simmer covered for 30 to 35 minutes. Add water if necessary.