Ingredients:
• 2 TB spoons butter
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1/2 cup vermicelli
• 1/2 cup uncooked jasmine rice
• 1/2 teaspoon salt
• 1/8 teaspoon paprika
• 2 cups chicken broth
• 2 tablespoons dry tablespoons parsley
Directions:
• Melt the butter in a skillet over medium-low heat.
• Stir in onion and cook until onion becomes translucent for 5-6 minutes, then add garlic and cook for 1 minute.
• Stir and cook cut-up vermicelli and rice until golden brown for 3-4 minutes.
• Add salt, pepper, parsley, and paprika.
• Add chicken broth.
• Increase heat to high and bring to a boil.
• Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 20 minutes.
• Remove from heat and let stand for 5 minutes, then fluff with a fork.
