1 cube butter
1/2 pkg. vermicelli (thin spaghetti)
2 c. regular rice
2 cans Swansons chicken broth
2 c. boiling water
3 or 4 chicken bouillon cubes

Melt cube of butter. Break up vermicelli in butter. Brown until real dark. Add rice, broth and water; stir. Put lid on and don't stir. Cook over low heat 20 minutes. Add small amount of salt and butter. (Put dish towel between pan and lid to serve later.)