Instructions: Melt butter in a 3-4 qt. sauce pan on medium heat. Break the fideo into 1-2 inch pieces and brown carefully in the butter until golden brown. Add the rice and continue browning until the rice starts to lose its translucent quality. Add the chicken broth and bring to a boil. Cover and reduce heat to low. Cook about 40 minutes or until all the liquid is absorbed. This is one of my most requested family favorites, it freezes well, and holds well for buffets and pot lucks. If you cut the recipe in half, reduce the cooking time to 25-30 minutes.

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