2 tbs butter
1/4 cup broken thin egg noodles
1 cup long grain rice
1 can (14 oz) chicken stock
2 tbs water
1/2 cup chopped red pepper
1/2 cup chopped green pepper
Melt the butter in a medium sauce pan and sauté the egg noodles in them. Careful not to let the butter burn. Sauté the noodles for about 7 min stirring constantly. Stir the rice and add the chicken broth and water. Bring to a boil, cover and turn down the heat to low and let it simmer. When all but 1/4 of the water is gone from the rice, stir in the red and green pepper. Cover and finish cooking the rice. When the rice is cooked remove from heat and stir. Once it is all mixed up shake in Italian Seasoning to your liking. I put in about 7-8 shakes. Stir and serve warm.
I serve this with bbq chicken, honey chicken, bbq steak... its just great to pair up with just about anything.