1 c. uncooked spaghetti
1 c. rice
3 c. defatted chicken broth
1 strip lemon zest
1 tbsp. chopped parsley

In a large non-stick skillet coated with non-stick spray brown spaghetti over medium heat, stirring constantly to prevent burning. Add rice and hot broth. Stir and cover tightly. Turn heat to low and cook 20 minutes without lifting cover. Remove cover and cook until liquid evaporates. Add lemon zest and parsley.