Bacon, Rice and Vermicelli Pilaf
Description
Rice and vermicelli are sauteed in butter with onions and bell pepper, simmered in Swanson® Chicken Broth, and topped with bacon crumbles.
Ingredients
•
5 bacon strips, cooked and crumbled
•
2 tablespoons butter
•
1 cup white rice
•
1/3 cup broken pieces (about 2 inches) vermicelli pasta
•
1/2 cup chopped sweet onion
•
1/2 cup chopped green or red bell pepper
•
2 1/3 cups Swanson® Chicken Broth
•
1 clove garlic, minced
•
1 teaspoon chopped fresh parsley
•
1 teaspoon onion powder
•
1 teaspoon granulated garlic powder
•
1/4 teaspoon black pepper
Directions
1
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Drain bacon drippings from pan; wipe out with paper towels.
2
Heat 2 tablespoons butter in a skillet over medium heat. Stir in rice and vermicelli; cook until they turn a golden brown, about 4 minutes.
3
Stir in chopped onions and bell pepper. Saute until the vegetables begin to soften, 2 or 3 minutes. Add Swanson® Chicken Broth, garlic, parsley, onion powder, garlic powder, and black pepper.
4
Bring to a boil. Cover, and simmer on low heat until liquid is absorbed, 20 to 25 minutes. Top with cooked crumbled bacon.