Melt the butter in a 4-quart saucepan. Add the onion, pasta, and rice.

Sauté until the rice begins to slightly brown. Add the chicken base, water, parsley, oregano, and saffron. There is no need for salt as the chicken base is salty enough.

Stir and bring to a boil, then lower the heat and simmer, covered until the rice is tender and all the water has been absorbed. Fluff and serve