Melt 2 Tbsp butter in a large skillet over medium heat.

Add the broken vermicelli (about 1/2 cup) and 1 cup long‑grain rice (not instant). Cook, stirring frequently, until the vermicelli is lightly golden and the rice is lightly toasted, about 3–5 minutes.

In a measuring cup, stir 2¾ cups water with 4 tsp chicken bouillon until the bouillon dissolves.

Pour the bouillon‑water into the skillet. Add ½ tsp Italian seasoning, 1 tsp dried parsley, and 1/8 tsp garlic powder; stir once to combine.

Bring to a boil over medium‑high heat. Once boiling, reduce heat to low, cover, and simmer 15–20 minutes, stirring occasionally, until the water is absorbed and the rice is tender.

Remove from heat and fluff the rice and vermicelli with a fork before serving.