1 c. golden fluffy long grain rice (Alma brand)
1/3 c. vermicelli (crushed)
1/4 c. cooking oil

BROTH:

3 1/2 c. boiling water
5 tsp. Wyler's instant chicken bouillon
1/4 tsp. onion powder
Salt and pepper to taste

Dissolve instant chicken bouillon and seasoning in boiling water. Set aside. Fry vermicelli in oil until lightly browned. Add rice and continue frying, stirring constantly, until all rice is coated with oil and starts to cook. Add hot broth and cook over high heat, uncovered for about 1 minute, then covered over low heat until rice is cooked, about 20 minutes. Serves 4 as a potato substitute.