Ingredients
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2 teaspoons chicken bouillon granules
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2 cups water
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¼ cup butter
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¾ cup broken pieces vermicelli pasta
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1 cup long grain white rice
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1 teaspoon freshly ground black pepper
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½ teaspoon salt
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¼ teaspoon Greek seasoning, or to taste
Directions
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Dissolve chicken bouillon in water in a bowl.
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Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.
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Pour bouillon mixture into the skillet with the vermicelli.
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Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
