Ann s Rice Pilaf

2 teaspoons chicken bouillon granules

2 cups water

¼ cup butter

¾ cup broken pieces vermicelli pasta

1 cup long grain white rice

1 teaspoon freshly ground black pepper

½ teaspoon salt

¼ teaspoon Greek seasoning, or to taste

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.