This is soooo much better than any rice pilaf you can buy in a box. It's so flavorful and goes with so many dishes. I used the allspice and cumin in this recipe, because I served it with Lubia. You can omit these spices to have more of a traditional rice pilaf!
2 tablespoons butter
2 cups Minute Rice (white)
2-3 ounces Vermicelli pasta (or thin spaghetti)
2 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon allspice
Add butter to medium sauce pan and melt over medium/medium high heat. Once the butter is melted, break the Vermicelli (in small batches over the sauce pan) into 1/2 inch pieces and add to sauce pan. Cook the Vermicelli until golden brown, stirring often.
Once the Vermicelli is browned, add the chicken broth and bring to a boil. Once boiling, cook until the Vermicelli is tender (4-6 mins). Once Vermicelli is tender, remove from heat.
Add the Minute Rice, stir and cover for 10 mins. Once the liquid is absorbed, add the salt, pepper, cumin and allspice. Stir to combine.
Fluff with a fork and serve.