Break noodles into small pieces.
Combine with rice; set aside until using. In a small bowl, chicken bullion cubes or stock base. Stir in salt, pepper, Italian seasoning and paprika until combined. Set aside until using.
+ 15 minutes simmer time Melt butter in a large skillet. Stir in broken noodles and rice. Cook for about 5 minutes, stirring frequently over medium heat, until pasta is lightly browned.
Stir in seasoning mixture and water. Bring to a boil.
Reduce heat to low, cover and simmer until liquid is absorbed and rice is tender, about 15 minutes.
If you’re a 100% from-scratch eater instead of a 95% from-scratch eater, you could definitely use chicken stock in place of the bullion cubes or stock base and water.