Vermicelli Pasta with Tomato Recipe
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Yield:
4 servings
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Total Time:
25 mins
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Prep Time:
10 mins
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Cook Time:
15 mins
Ingredients
- 2 cups hot water
- 1 Mazola® Sobrecitos™ Chicken Flavor Bouillon Packets
- OR Mazola® Sobrecitos™ Tomato Bouillon Packets with Chicken Flavor
- OR 2 teaspoons Mazola® Chicken Flavor Bouillon Powder
- OR Mazola® Sobrecitos™ Tomato Flavor Bouillon Packets
- 1 can (8 ounces) tomato sauce
- 1/4 cup chopped onion
- 1 tablespoon fresh cilantro, loosely packed
- 1/2 teaspoon crushed oregano
- Optional, pinch red crushed pepper
- 1 tablespoon Mazola® Corn Oil
- 1 bag (7 ounces) Fideos (Mexi can vermicelli-style noodles) OR 7 ounces of vermicelli pasta, broken into 1-inch pieces
- Optional garnishes: avocado slices, onion slices, black beans, diced tomatoes, crumbled queso fresco OR quart ered limes
Instructions
- Step 1) Combine hot water and bouillon in a 1-quart container. Stir to dissolve and set aside.
- Step 2) Combine tomato sauce, onion, chile pepper and cilantro in a blender. Puree and stir into broth.
- Step 3) Heat oil in a large deep-sided skillet or Dutch oven over medium heat. Add the Fideo noodles and cook for 2 to 3 minutes or until light golden brown.
- Step 4) Add the broth mixture to the pan and bring to a boil. Cook for 10 to 12 minutes stirring occasionally or until noodles are tender and liquid is absorbed. Serve immediately with desired garnishes.
