Mexican Fideo with Vegetables
This fideo pasta with vegetables is easy to make and can be enjoyed as a side dish or light meal.
Ingredients
- 1/2 medium size onion (white or yellow) peeled and coarsely chopped (about 2-inch size pieces)
- 1 medium size red or green bell pepper coarsely chopped in about 2-inch size pieces
- 1 whole zucchini (Italian Squash) cut into bite-size pieces
- 1 whole serrano hot pepper stem and seeds removed, and diced
- 1 large clove garlic peeled and diced
- 2 tablespoons olive oil
- 1 package (7 ounces) fideo (short pieces of vermicelli noodles)
- 3 cups beef broth
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt or salt to taste
- 1 can (14.5 ounces) cut tomatoes
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano leaves
- 2 tablespoons chopped fresh cilantro
- 1 whole lime
Instructions
- Heat a large skillet on medium heat and add olive oil. To the pan, add onion, red bell pepper, and Serrano peppers.
- Sauté and stir the vegetables as they cook for 5 minutes. Then add the noodles and garlic, and stir them in with the oil and veggies.
- To the pan, add the uncooked fideo noodles and garlic. Continuously stir all ingredients.
- Continue stirring until most of the noodles turn a light golden brown color.
- Then to the pan, add the cut tomatoes, beef broth, zucchini, oregano, cumin, salt and pepper.
- Stir together and turn the heat down to low.
- Cover the pan with a lid for about 8 minutes or until the liquid is absorbed by the noodles.
- When the liquid is absorbed by the noodles stir in grated Parmesan cheese, lime juice and chopped cilantro.
- Do a taste test and add more salt if needed. Serve warm as a side or main dish.