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 a boil.
Meanwhile in another pan heat olive oil.
Sauté 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 sauté until rice is toasted and aromatic about 5 to 6 minutes.
Once the stock begins to boil, remove from the heat and pour it carefully over the rice and vermicelli mix.
Stir well.
Cover the pan with a lid and let it cook on medium-low heat for about 15 minutes.
Note: do not open the 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 the rice is cooked and all liquids are evaporated, turn off the heat. Rest rice undisturbed for 5 minutes covered. Resting rice is a crucial step, this is when rice will finish its cooking.
Open the lid, and gently fluff the rice using a silicone spatula or fork.
Garnish with parsley and serve.