Rice Pilaf

Ingredients
2 tablespoons butter
¾ cup long-grain or extra-long-grain white rice
¾ cup orzo pasta, or you could use spaghetti or vermicelli broken up into small 1/2-inch pieces
3 cups water
1 tablespoon roasted chicken base, such as Better Than Bouillon
½ teaspoon garlic powder
1 teaspoon dried parsley flakes
salt and pepper, to taste

Instructions
In a saucepan with a tight-fitting lid (I use a 3-quart saucepan), melt the butter over medium heat.
Add the rice and pasta and saute, stirring frequently, until it is lightly golden brown, about 2 to 3 minutes.
Keep a close eye on it so it doesn't burn; reduce heat if needed.
In a small bowl, combine the water and roasted chicken base. Add to the pot along with the garlic powder and parsley flakes; stir briefly to combine.
Note: Be very careful when adding the liquid to the pot, as it creates a lot of hot steam!
Increase the heat and bring to a boil.
Cover the pot, reduce the heat, and simmer until the rice is tender and the liquid has been absorbed, 15 to 20 minutes.
Remove the pot from the heat and let sit for 5 minutes.
Fluff with a fork, season to taste with salt and pepper if needed, and serve.

Source: https://nowcookthis.com/rice-and-pasta-pilaf/

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