Source: Chef Tess Bakeresse (with minor changes)
2 tablespoons butter
1 cup long grain rice
1/2 cup vermicelli or spaghetti noodles, broken into 1/2 inch pieces
2 cups chicken stock or more as needed
1/2 small onion chopped
1 minced garlic clove
Melt butter in skillet. Add the broken up pasta and saute until noodles are brown. Do not Burn.
Add the onion and garlic, saute for a minute or two. Add the rice and toss to coat. Add enough broth to cover rice and be about 1/2 inch over the top. Cover and simmer on low until rice is tender and all the liquid as evaporated. Add the chives and parsley.
Remove from heat, cover rice with paper towels, put the lid back on and leave to rest for 5 to 10 minutes. Remove lid and fluff with a fork.