Melt butter in large saucepan over medium-high heat. Add the spaghetti and stir until they begin to brown being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
Pour in the chicken stock and add the stock cubes. Bring to a boil then reduce heat to low and cover tightly. Cook without uncovering the saucepan until all the liquid has been absorbed; about 20 minutes.