Melt butter in a non-stick pan over medium heat. Stir in rice and vermicelli; cook, stirring frequently, until vermicelli is lightly browned.
Add chicken broth and spices. Bring to a boil.
Lower heat to a simmer and cover pan. Simmer for 10-15 minutes until rice is just a bit too soupy to eat.
Allow to sit covered for 5 minutes.