1 Tbsp Butter
1 Tbsp Olive Oil
1-2 oz Spaghetti or Angel Hair Pasta, Broken into 2-inch Pieces
1 Cup White Rice
1 3/4 Cup Stock (Veggie, Chicken, or Beef)
3/4 Cup Water
Melt the butter in a medium pot over medium heat. Add the olive oil, then stir in the broken up pasta. Cook, stirring often, until the pasta is browned, 5-7 minutes. Add the rice, and stir to coat with the fat. Slowly pour in the stock and the water and stir everything around. Bring to a boil and reduce to a simmer. Cover and cook until the liquid has been absorbed, about 25 minutes, checking every 10 minutes or so. If it is cooking too fast, add more liquid and reduce the heat. Let stand, covered, at least 5 minutes before fluffing with a fork and serving.
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