Melt the butter in a large saucepan over medium-high heat. Add the rice and spaghetti pieces and cook, stirring, until they begin to toast, 3 to 4 minutes. Stir in the parsley, adobo, chicken bouillon and 2 1/2 cups water. Bring to a boil, reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 20 minutes. Let sit 5 minutes, then fluff with a fork and serve.
Recipe courtesy of Justine Simmons