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Bacon, Rice and Vermicelli Pilaf
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Savory rice and vermicelli cooked in butter with onions, bell pepper, and Swanson® Chicken Broth, finished with crispy bacon crumbs.
Ingredients:
  • 5 bacon strips, cooked and crumbled
  • 2 tablespoons butter
  • 1 cup white rice
  • 0.33333334326744 cup broken pieces (about 2 inches) vermicelli pasta
  • 0.5 cup chopped sweet onion
  • 0.5 cup chopped green or red bell pepper
  • 2.3333332538605 cups Swanson® Chicken Broth
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon onion powder
  • 1 teaspoon granulated garlic powder
  • 0.25 teaspoon black pepper
Instructions:
  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until beautifully browned for about 10 minutes. Place cooked bacon strips on paper towels to drain and crumble. Remove excess bacon drippings from the pan by wiping it out with paper towels.
  • In a skillet over medium heat, melt 2 tablespoons of butter until sizzling. Add rice and vermicelli, stirring constantly until golden brown, approximately 4 minutes.
  • Saute the chopped onions and bell pepper until they begin to soften, about 2 to 3 minutes. Then, add Swanson® Chicken Broth, garlic, parsley, onion powder, garlic powder, and black pepper.
  • Simmer covered until liquid is absorbed, about 20-25 minutes. Sprinkle with crispy cooked bacon before serving.

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