A delightful and easy-to-make chicken-flavored rice pilaf with a hint of herbs and spices.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't burn by keeping the heat moderate.
Add the rice and pasta to the melted butter and stir constantly.
Stirring constantly prevents the rice and pasta from sticking or burning.
Cook until the pasta turns golden brown.
The golden color adds a nutty flavor to the dish.
Pour in the water and add the chicken bouillon powder, parsley flakes, onion powder, and garlic powder. Stir well.
Ensure all ingredients are well combined for even flavor distribution.
Increase the heat to high and bring the mixture to a boil.
Cover the saucepan partially to speed up the boiling process.
Reduce the heat to low, cover the pan, and let it simmer for 15 minutes or until the liquid is absorbed.
Avoid lifting the lid during cooking to retain steam.
Fluff the rice with a fork and serve warm.
Fluffing the rice separates the grains and enhances the texture.
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