This fluffy, buttery Rice Pilaf, infused with incredible flavor from sauteing in butter and cooking in seasoned chicken broth, with vermicelli (or orzo), creates a classic side dish for a holiday meal or weeknight dinner.
In a saucepan over medium heat add 4 tablespoons butter, chicken broth, salt, pepper, and paprika, cayenne, and when it starts to boil, reduce heat to low.
In a large, deep skillet, over medium heat, add 4 tablespoons butter. Saute the chopped onion in butter until it is soft and translucent.
Add vermicelli and cook for about 4 or 5 minutes until it is browned. (Be careful not to burn.)
Add rice and cook for about 5 minutes or until it looks bright white.
Add minced garlic and cook for about 1 minute.
Pour broth into the skillet with rice, cover and cook until rice is cooked about 15 to 20 minutes.