Fideo (Mexican Pasta)

Serves: 4

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!

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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


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.


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