Pour chicken stock into a large pot. Add butter garlic powder, onion powder, paprika, salt and ground pepper to taste to the stock.
Heat the stock until it comes to boil.
Meanwhile in a pan heat olive oil.
Saute vermicelli (or orzo if using it) until it is roasted to deep golden brown on low heat, about 3 to 4 minutes. Keep stirring constantly as vermicelli will begin to burn fast.
Add long grain rice (if you choose to rinse rice, feel free to rinse first) to the pan and continue to saute until rice is toasted and aromatic, about 5 to 6 minutes.
Once stock begins to boil, remove from heat and pour it carefully over rice and vermicelli mix.
Cover the pan with lid and let it cook on medium low heat for about 15 minutes.
Note: do not open lid or stir the rice while it’s cooking. Leave the pan alone. Escaped heat/steam will tend to compromise on cooking rice perfectly.
Once rice is cooked and all liquids are evaporated, turn off heat. Rest rice undisturbed for 5 minutes covered. Resting rice is crucial step, this is when rice will finish it’s cooking.
Open lid, gently fluff rice using silicone spatula or fork.
Garnish with parsley and serve.