- 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
- 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.
- 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.
- Stir in chopped onions and bell pepper. Saute until the vegetables begin to soften, 2 or 3 minutes. Add Swanson(R) Chicken Broth, garlic, parsley, onion powder, garlic powder, and black pepper.
- Bring to a boil. Cover, and simmer on low heat until liquid is absorbed, 20 to 25 minutes. Top with cooked crumbled bacon.
04/02/2018
recipepes.com
Bacon, Rice and Vermicelli Pilaf, recipe
PT15M
PT1H
5
455 calories
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