In a large skillet, on medium high heat, melt the butter. Add the dry spaghetti and rice and stir until spaghetti is golden brown, about 5 to 10 minutes. Season with salt and pepper and mix. Turn every 10 seconds to keep spaghetti from browning too dark.
When spaghetti is brown enough, carefully add your broth (Watch out for the steam!), then the rest of the ingredients and stir well.
Lower your heat to medium low, cover pan and let simmer for about 15-20 minutes, stirring in between. Cook until the water is gone and rice mixture is just moist. Serve.