Serves: 4
Total Calories: 747

3 tablespoons olive oil or vegetable oil
1 (8-ounce) package vermicelli coils
1/2 medium onion, finely chopped
2 cloves garlic (medium), finely chopped
1/4 pound mushrooms, thinly sliced
2 medium tomatoes, peeled and chopped
1 jalapeño pepper, seeded, veins removed, and finely chopped
2 tablespoons chopped fresh cilantro
2 1/4 cups canned fat-free reduced-sodium chicken broth
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
1/2 cup crumbled cotija cheese, or grated Parmesan cheese

1. Preheat oven to 350°. In a large skillet, heat the oil over medium heat. Fry the vermicelli coils, turning with tongs or two wooden spoons, until partially golden, about 2 minutes. (Work quickly and watch the color change to prevent burning the pasta.)

2. Transfer the vermicelli to an ovenproof casserole dish. In the same skillet, cook the onion until softened, about 3 minutes. Add the garlic and mushrooms. Cook, stirring, until the mushrooms release their juices, 3 to 4 minutes. Add the remaining ingredients, except the cheese, and bring to a boil. Pour over the vermicelli in the casserole dish. Gently press the pasta into the sauce. Cover with foil and bake 20 to 25 minutes, or until the vermicelli is tender and the liquid has been absorbed. Sprinkle with cheese and serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 747
Calories from Fat: 158

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Beans, Rice, and Pasta
Basic Chickpeas
Basic Pot Beans
Basic Refried Beans
Basic White Rice
Beans with Chorizo, Chiles, and Tequila
Black Beans Yucatán
Black Beans and Rice
Black Beans with Diced Pork, Yucatán-Style
Chickpeas with Spinach
Fresh Fava Beans
Green Rice
Horsemen’s Beans
Lima Beans with Toasted Pumpkin Seeds
Mexican Rice
Pinto Beans with Fried Onions
Quick Refried Black Beans
Ranch Beans with Bacon
Red Beans and Pork Chili
Red Rice with Chicken
Rice with Carrots
Rice with Chickpeas
Rice with Corn
Rice with Crab, Yucatán Style
Rice with Ham and Pineapple
Rice with Minced Pork or Beef
Rice with Mixed Vegetables
Rice with Mushrooms and Poblano Chiles
Rice with Pine Nuts
Rice with Plantains
Rice with Sausage and Cabbage
Rice with Shrimp and Corn
Rice with Squash Blossoms
Tomatillo-Cilantro Rice
Vermicelli with Chicken Meatballs
Vermicelli with Mushrooms
Vermicelli with Turkey
White Beans and Carrots with Green Onions
White Beans with Roasted Garlic
Yellow Rice with Peas
Yucatán Puréed Black Beans