Bacon, Rice and Vermicelli Pilaf

Tasty rice and vermicelli sautéed in butter, simmered in Swanson® Chicken Broth and topped with bacon makes a great side dish with grilled chicken.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 464 Calories

Ingredients

• 2 tablespoons butter
• 1 clove garlic, minced
• 1 teaspoon onion powder
• 1 cup white rice
• 1 teaspoon chopped fresh parsley
• ¼ teaspoon black pepper
• ½ cup chopped sweet onion
• 5 strip (blank)s bacon strips, cooked and crumbled
• ⅓ cup broken pieces (about 2 inches) vermicelli pasta
• ½ cup chopped green or red bell pepper
• 2 ⅓ cups Swanson® Chicken Broth
• 1 teaspoon granulated garlic powder

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Bring to a boil. Cover, and simmer on low heat until liquid is absorbed, 20 to 25 minutes. Top with cooked crumbled bacon.