This pilaf is very good with grilled meats or Mexican entrees.

1 Tbsp butter
1 tsp olive oil
1 oz linguine, spaghetti or thin spaghetti, uncooked
3 green onions, sliced
2 Tbsp finely diced jalapeno pepper
1/2 cup converted brown rice
1/2 cup finely chopped tomato
1/2 tsp seasoned salt
1/4 tsp ground cumin
1 cup chicken broth (or beef or vegetable)

1. In a small saucepan over medium heat, melt together the butter and oil. Break the dry pasta into 1″ pieces and sauté until golden. Add the green onions and jalapeno and cook until just tender. Stir in the rice, tomato, seasoned salt and cumin, then the broth and bring to a boil.
2. Cover the pan and reduce the heat to medium low. Cook, covered for 30 minutes. Turn off the heat and let stand another 5 minutes.
3. Fluff with a fork and serve.

Servings: 4