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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: : -

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.
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.

4 servings

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