Ann’s Rice Pilaf

Ingredients

• 2 teaspoons chicken bouillon granules
• 2 cups water
• 1/4 cup butter
• 3/4 cup broken pieces vermicelli pasta
• 1 cup long grain white rice
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon Greek seasoning, or to taste

Directions

Dissolve chicken bouillon in water in a bowl.

Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.

Pour bouillon mixture into the skillet with the vermicelli.

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.