Bacon, Rice and Vermicelli Pilaf Recipe

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.