When my daughter Jeanne was about 16, she worked in a Lebanese cafe that served this rice with every dinner. She was able to get the recipe from them and I reduced the amounts to a workable family size. It's a great side dish with just about any meat.
1/2 stick butter
1/4 cup vermicelli or broken angel hair pasta
1 cups converted (parboiled) rice
2 cups water
1 teaspoons chicken base (or 2 chicken bouillon cubes)
1-1/2 teaspoon seasoned salt (original recipe was 1 Tablespoon; adjust to your own taste)
1/2 teaspoon garlic powder
1/2 cup garbanzo beans, drained (I cooked mine from dry, but canned is fine)
Brown vermicelli in butter. Add rice and saute until aroma is nutty. Add remaining ingredients; stir. Bring to a boil. Reduce heat and simmer, stirring occasionally, until liquid is absorbed. Let sit 5 minutes before serving.
Makes 4 to 6 servings.