{not really} Armenian rice and Soy Chicken

Okay so I just realized that there is a fork in my header here on literally, a spoonful. How ironic. How silly! I'll deal with it later.

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Anyway, here is my new favorite recipe. It is based on the recipe below. Loosely based. And I have no idea what cookbook this came out of....maybe Southern Sideboards?

Anyway....mine goes like this.

Approximately 1 cup of diced onions and peppers - Or mushrooms. Or both. Or whatever veggies you think would go great in rice. I personally think you could use almost anything.
1/2 cup of uncooked rice {I used a heaping 1/2 cup}
1/2 cup of uncooked, broken up spaghetti noodles
1/2 stick of butter
2 cups chicken broth

Revised to add that my proportions serve 2 very hungry people or 3 sorta hungry people or 4 people who  eat like birds. In other words, this dish serves 2-4.

Preheat the oven to 350 degrees and stick your butter in an 8X8 dish and allow to melt.

Remove dish from oven and add rice, veggies, noodles, and chicken broth. Give it a stir.

Cook for 40 minutes to an hour ---- or until the chicken broth has cooked away.

Its SO good. I served it with chicken that I cooked using my beef and broccoli marinade and method.

The dish had a lovely Asian flair. Capt' Steve and I agreed that it was just as good if not better than our local Japanese chicken teriyaki dish ---- minus the teriyaki part.