Chicken Flavored Rice with Vermicelli

I developed this recipe out of a desire to not buy boxed rice mixes from the grocery store.  My family loves the chicken flavored variety but I hate all the preservatives that are in the little seasoning packet it comes with.  This recipe is designed to be portioned out ahead of time and stored so that when chicken flavored rice is on the menu, all you need do is grab the premeasured bags and you are ready to go!  This tastes just like the box mixes but lacks the yellow die, MSG, and other preservatives that are in processed foods. 

Equipment:
8 inch saute pan
wooden spoon
4 cup liquid measuring cup
measuring spoons
measuring cups

Ingredients:
2 2/3 Cup Chicken Stock plus 1/3 cup if needed
2 T unsalted butter or 2 T chicken bouillon (fat)
3/4 cup dry white rice-may substitute brown if you like
1/2 cup vermicelli pieces
1/2 tsp dry parsley
salt to taste

Procedure:
1.  Heat chicken stock to a simmer and then measure out in measuring cup.  Set next to cook top.
2.  Melt butter in skillet.
3.  Add rice and vermicelli and saute until the vermicelli is brown over medium high heat-about 6-8 mins.  Careful not to burn it!
4.  Carefully pour chicken stock in skillet and stir.

5.  Add parsley and stir together.  Taste for salt and add some if needed.
6.  Bring mixture to a boil then place the lid on the skillet and turn down to a simmer to cook for 10-15 mins.
7.  Check after 10 mins to see if it is done.  Try to resist stirring too much.  If it needs more liquid, add up to 1/3 cup more.