Bacon, Rice and Vermicelli Pilaf recipe
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Ingredients
- 5 strip (blank)s bacon strips, cooked and crumbled 2 tablespoons butter 1 cup white rice ⅓ cup broken pieces (about 2 inches) vermicelli pasta ½ cup chopped sweet onion ½ cup chopped green or red bell pepper 2 ⅓ cups Swanson® Chicken Broth 1 clove garlic, minced 1 teaspoon chopped fresh parsley 1 teaspoon onion powder 1 teaspoon granulated garlic powder ¼ teaspoon black pepper
Nutrition Info
- 464 caloriescarbohydrate: 48.5 gcholesterol: 56.7 mgfat: 21.3 gfiber: 1.7 gprotein: 18.7 gsaturatedFat: 8.6 gservingSize: -sodium: 1414.4 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Bacon, Rice and Vermicelli Pilaf
Directions
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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.