Dry-Style Fideos
Dry-Style Fideos
Ingredients
- 3 tablespoons corn oil
- 7 ounces (1 package) fideo noodles OR 2 cups angel hair pasta broken into 1—inch pieces
- 3 plum tomatoes, cored and quartered
- 1/3 cup chopped onion
- 1 clove garlic
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups reduced sodium chicken broth
- 1 can SunVista® Pinto Beans (drained, warmed)
- 1 cup crumbled queso fresco cheese
- 1/2 cup sour cream
- 1/4 cup chopped cilantro, optional
Dry-Style Fideos
45 min
Total Time
25 min
Prep Time
4
Servings
Ingredients
- 3 tablespoons corn oil
- 7 ounces (1 package) fideo noodles OR 2 cups angel hair pasta broken into 1—inch pieces
- 3 plum tomatoes, cored and quartered
- 1/3 cup chopped onion
- 1 clove garlic
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups reduced sodium chicken broth
- 1 can SunVista® Pinto Beans (drained, warmed)
- 1 cup crumbled queso fresco cheese
- 1/2 cup sour cream
- 1/4 cup chopped cilantro, optional
Directions
Heat oil in a medium saucepan over medium-high heat. Add noodles and cook 3 to 4 minutes or until golden brown. Watch closely as noodles can burn quickly.
Meanwhile, place tomatoes, onion, garlic, salt, pepper, and chicken broth in a blender. Cover and blend until smooth. Pour over browned noodles.
Cover and cook over medium heat for about 10 minutes or until noodles are fully cooked and dry. If noodles seem too wet, remove the lid and cook the last 1 to 2 minutes uncovered.
Top noodles with warmed beans. Serve with queso fresco cheese, sour cream and if desired cilantro.
Serving Size: about 12oz each
Nutritional Information Per Serving:
Calories 530, Total Fat 25g (Saturated Fat 10g, Trans Fat 0g), Sodium 870mg, Carb 56g, Fiber 6g, Total Sugar 5g, Added Sugar 0g, Protein 19g, Vitamin D 0%, Calcium 20%, Iron 15%, Potassium 10%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.