2 tablespoons butter- 1/2 cup broken thin spaghetti
- 1 3/4 cups chicken stock
- 1 cup long-grain rice
- 1/4 cup chopped golden raisins
- 1 Fresno chile pepper, halved
- 1 large bay leaf
- 1 cinnamon stick
- Generous pinch saffron
- Salt
Melt the butter in a saucepan over medium-high heat. Add the pasta and toast until golden, about 5 minutes. Stir in the chicken stock, rice, raisins, chile pepper, bay leaf, cinnamon stick, saffron and season with salt. Bring to boil, then reduce the heat, cover and simmer for 18 minutes.
