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Ann's Rice Pilaf
2 teaspoons chicken bouillon granules
2 cups water
1/4 cup butter
3/4 cup broken pieces vermicelli pasta
1 cup long grain white rice
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon Greek seasoning, or to taste
Dissolve chicken bouillon in water in a bowl.
Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.
Pour bouillon mixture into the skillet with the vermicelli.
Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
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