Homemade Rice-a-Roni


2 TBSP butter
1/2 C. Vermicelli pasta, broken into 1/2 inch pieces
1 C. Long grain rice, not instant (I used Basmati)
*4 tsp. chicken bouillon
1 tsp. dried parsley
1/ tsp. Italian seasoning
1/4 tsp garlic powder
2 3/4 C. hot water

In skillet, over medium melt the butter and add in the pasta and noodles and mix.

Reduce heat to low and slowly add in the water and mix well.  Once water is all incorporated increase heat to high until boiling.

Cover and reduce heat to low and let cook 15-20 minutes.
Remove lid, fluff rice, and enjoy!

*Can be made with other flavored bouillon.