Step 1

In a medium-size bowl, place the rice and spaghetti or vermicelli and mix to combine. Set the bowl aside or place in a 4-cup glass or plastic container with a lid, then set it aside.

Step 2

In a small bowl, place the rest of the dry mix ingredients and mix to combine well. Set the bowl aside or place its contents in a small, zip-top bag, squeeze out all the air and seal, then place in the lidded container with the rice and pasta and seal the container for later use.

Step 3

In a 12-inch skillet with a lid, place the butter and olive oil and melt the butter over medium heat.

Step 4

Place the chicken in the skillet at this point, and sauté in the butter and oil for about 5 minutes total or until cooked through.

Step 5

Transfer the cooked chicken to a separate bowl, draining it of all liquid as you remove it from the skillet. Continue with the recipe as written, and add the chicken before serving.

Step 6

Add the rice and pasta mixture to the skillet and stir to coat. Cook, stirring frequently, until the dried pasta and rice begin to smell nutty (about 3 minutes). Add the entire spice mixture, and mix to coat the grains evenly in the spices.

Step 7

Add the water (3 cups if using white long grain rice, 3 1/2 cups if using brown), and mix to combine. With the skillet still uncovered, bring the mixture to a boil over medium-high heat.

Step 8

Lower the heat to medium-low and cover the skillet. Simmer for 15 to 20 minutes, or until most of the liquid has been absorbed, and the grains are tender. Allow to sit, covered, for 3 minutes before serving.