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!
|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|
|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.