1/2 C Brown Rice, Uncooked
Cook rice in 1 3/4 cups of the broth in a covered saucepan until almost tender, about 35 minutes
Cook spaghetti in margarine in heavy pan over low heat until golden brown, about 2 minutes. Stir frequently; watch carefully.
Add browned spaghetti, vegetables, remaining 1/2 cup of chicken broth, and seasonings to rice.
Bring to boil, reduce heat, cover, and cook over medium heat until liquid is absorbed, about 10 minutes.
Remove from heat; let stand 2 minutes.