1 tablespoon butter or margarine

1 cup vermicelli broken into 1/2” pieces

1 1/2 cups rice (uncle Ben’s converted rice)

3 1/2 cups chicken stock seasoned and fat-free, boiling hot

Pam a large skillet.

Over low heat, melt margarine.

Add vermicelli and over moderate heat, stirring almost constantly, cook vermicelli until golden brown.

Add rice and stir together until a few kernels of rice are browned.

Add hot stock.

Cover tightly and simmer until stock is entirely absorbed and rice tender - approx.

30 to 40 minutes.

If necessary, add a little more water or stock, but this should be done very carefully because rice should be dry and tender.