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 calories
carbohydrate: 48.5 g
cholesterol: 56.7 mg
fat: 21.3 g
fiber: 1.7 g
protein: 18.7 g
saturatedFat: 8.6 g
servingSize: -
sodium: 1414.4 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

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

Recipe Yield

4 servings

Recipe Note

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

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