Rice Pilaf

I needed something to go with chicken the other day, and I am really bad about planning side dishes.  So I was flipping through my zip list recipe box looking for something that I had the ingredients to or could feel good about leaving ingredients out and I tried this.  It was really tasty.  Plan double the cooking time though, I don't know what it is about rice with stuff in it (like Mexican rice or whenever I make Rice-a-Roni) but it always takes way longer than I think it should/what the recipe says.  


From Mel's: http://www.melskitchencafe.com/2012/04/simple-rice-pilaf.html

INGREDIENTS:
1 1/2 cups basmati or long-grain rice (I used normal, medium grain rice)
2 tablespoons butter
1 small onion, minced (about 1/2 cup) (I used green onions because that is what I had and it was awesome!)
2 garlic cloves, finely minced
1/2 teaspoon cumin
1/2 teaspoon coriander
4 ounces spaghetti or vermicelli, broken into 1-inch pieces (about 1 cup)
3 1/4 cups water
1 1/2 teaspoons table salt
Ground black pepper

DIRECTIONS:
Place the rice in a medium bowl and add enough water to cover by 2 inches; using your hands, gently swish grains to release excess starch. Carefully pour off the water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a colander or fine mesh strainer, drain water from rice and set aside. (I did none of this because I was lazy and because I didn't use basmati rice)

In a large saucepan, melt the butter. Add the onion and saute for 3-4 minutes, until softened but not browned. Add the garlic, cumin and coriander and cook for another 30 seconds. Add the rinsed and drained rice and the broken, uncooked noodles. Cook, stirring, for another 2-3 minutes until lightly browned. Stir in the water and salt and bring the mixture to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 16-18 minutes. Remove the pot from the heat, take off the lid and place a kitchen towel folded in half over saucepan (I didn't do this towel thing either); replace the lid. Let the rice stand 10 minutes; fluff with a fork and serve.