This has become our go-to favorite for serving with enchiladas. Mexican style pasta! It’s fast, it’s easy, and it’s good! Be sure to have all ingredients ready before you start.
PANTRY FIDEO (Pantry Cooking II)
2 tablespoons oil
1 bag (7 ounces) fideo or short cut vermicelli
1 can (14 ounces) chicken broth
1 can (14-1/2 ounces) petite cut diced tomatoes
1 tablespoon dried onion
1/4 teaspoon cumin seeds
1/4 teaspoon dried minced garlic
Heat oil in a large skillet over medium high heat. Add vermicelli and brown, stirring constantly. Add remaining ingredients. Bring to a boil. Reduce heat; cover. Simmer 5 to 10 minutes or until pasta is cooked and liquid is absorbed. Serves 6 to 8.
