Ann's Rice Pilaf

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.