1 c. fine noodles, broken in pieces
1 c. raw rice
1/2 c. finely chopped onion
2 cloves garlic, minced
1/2 tsp. ground cumin
3 tbsp. butter, melted
2 (10 1/2 oz.) cans condensed chicken broth
2/3 c. water
Dash crushed red pepper (optional)
1/2 c. chopped cilantro or parsley
6 green onions, thinly sliced

Cook and stir noodles, rice, onion, garlic and cumin in butter in saucepan until noodle mixture is lightly brown. Add broth, water and red pepper. Bring to a boil; stir. Reduce heat; cover and cook over low heat 20-25 minutes or until liquid is absorbed. Stir in cilantro and green onions. Yield: 4-6 servings.