Bacon, Rice And Vermicelli Pilaf

• 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(R) 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

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(R) 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.

bacon strips, butter, white rice, vermicelli pasta, sweet onion, pepper, swanson, clove garlic, parsley, onion powder, garlic, black pepper

Taken from www.allrecipes.com/recipe/245083/bacon-rice-and-vermicelli-pilaf/ (may not work)