This is more like the boxed version than my other recipe.
Add 1/4 cup butter to a medium sized pot. Melt over low heat.
Add 1 1/2 cup white rice and 1 cup fideo pasta. Saute till rice is translucent and fideo is slightly browned.
Add 1/2 Tbsp kosher salt, 1 tsp black pepper, and 4 cups chicken broth. Bring back to a boil.
Stir and cover. Simmer for 20-22 minutes, till rice is tender and all liquid is absorbed. Fluff before serving.
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