Heat olive oil in large skillet over medium-high heat. Add the pasta and stir to coat. Saute for 3 to 5 minutes, stirring frequently, until the pasta is lightly browned.
Add the rice, water, bouillon and red pepper flakes. Bring to a boil, stir and reduce the heat to low, making sure it is still simmer, and cover with a lid.
Cook for 16 minutes and check to see if the rice is tender and the water has been absorbed. Add the fresh herbs, stir and taste. Cook for an additional 1 to 2 minutes if the water has not been absorbed.
Remove from the heat. Taste and add salt if needed. Let rest for 5 minutes and fluff with a fork before serving.