Rice-Vermicelli Pilaf - cooking recipe

Ingredients

8 oz. uncooked spaghetti or vermicelli
2 Tbsp. margarine
1 1/2 c. instant rice
3 chicken bouillon cubes
salt and pepper to taste

Preparation

Break pasta into bite-sized pieces.
Saute in margarine in skillet over medium heat until light brown.
Add rice, bouillon cubes and water to cover.
Bring to a boil; reduce heat.
Simmer, covered, until rice is tender and liquid is absorbed.
Season with salt and pepper.