Bacon, Rice and Vermicelli Pilaf

Name: Bacon, Rice and Vermicelli Pilaf
Total time: 45
Yield: 4
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

Recipe by Campbell's Kitchen from allrecipes.com

Dinner,Side Dish 45 Mins.

Ingredients

4 servings

•

5 bacon strips, cooked and crumbled
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2 tablespoons butter
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1 cup white rice
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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
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1 clove garlic, minced
•

1 teaspoon chopped fresh parsley
•

1 teaspoon onion powder
•

1 teaspoon granulated garlic powder
•

0.25 teaspoon black pepper

Instructions

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® 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.