1/4 c. butter (1/2 of quarter stick)
1/2 c. thin spaghetti, broken in pieces
1 c. rice, not instant
1 tsp. seasoned salt
1 tbsp. dried onion
Garlic powder or garlic salt
2 tbsp. chicken bouillon base
2 1/2 c. hot water

Melt butter and stir in broken spaghetti. Stir until golden brown. Add rice and stir. Add remaining ingredients and stir. Cover and simmer 25 minutes or until absorbed. Fluff with fork and serve.