In a medium saucepan, heat the vegetable oil and butter over medium heat until melted. Add the chopped onion and cook for 2-3 minutes until softened and translucent.

Add the broken vermicelli to the pan, stirring continuously for 2-3 minutes until it’s lightly browned.

Stir in the washed rice, mixing well until it is coated with the oil and combined with the vermicelli.

Pour in the vegetable broth or water, along with garlic powder, onion powder, black pepper, and salt. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 18-20 minutes, or until the rice has absorbed the liquid and is tender.

Once cooked, remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork, garnish with freshly chopped parsley or cilantro, and serve warm.