Fideo (Mexican Pasta)
The Friday special at a favorite restaurant, Cafe Rio, is Fideo - a mexican pasta. I've always wanted to try it, but being gluten-free, I haven't. I found this recipe and with the brown rice spaghetti, I can now serve it to my family. Delicious!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 pound | brown rice thin spaghetti |
| 1 tablespoon | olive oil |
| 1 | medium onion, finely chopped |
| 1 | green bell pepper, finely chopped |
| 2 | carrots, finely chopped |
| sea salt | |
| 3 | garlic cloves, minced |
| 2 teaspoons | ground cumin |
| 1 (14 1/2-ounce) can | diced tomato |
| 1/4 cup | fresh cilantro, chopped (reserve some for garnish if desired) |
| 1/2 pound | carne asada , cut in strips if not already |
| 3 cups | colby jack cheese, shredded |
| 2 | avocados, diced as garnish |
| sour cream as garnish | |
Directions:
Boil pasta to al dente, be sure to salt the water (1 tablespoon is good). Drain and set aside. Heat a large fry pan to medium, saute onions, peppers and carrots 5 minutes. Add salt, garlic, cumin and tomatoes. Transfer to pot with pasta, toss with cilantro and dump into baking dish (2 -9 inch pie dishes). Turn up heat to high and cook 3 minutes, turning the meat for even browning and separating the strips. Arrange meat on top of pasta and cover with cheese. Broil 5 minutes on medium until cheese is bubbly and beginning to brown. Top with garnishes and serve.
Source: https://goodlookingcook.blogspot.com/2009/01/fideo.html
