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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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
10 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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Nutrition Facts

464 calories; protein 18.7g 37% DV; carbohydrates 48.5g 16% DV; fat 21.3g 33% DV; cholesterol 56.7mg 19% DV; sodium 1414.4mg 57% DV. Full Nutrition
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