Meatless Monday – Fideo (Mexican Spaghetti)

Here is a great Cinco De Mayo dish. It’s simple, tasty, and a departure from the typical Cinco De Mayo fare. You can break the fideo into small pieces, or purchase it precut. For vegetarians you can top with a dollop of sour cream or a sprinkling of Cojita cheese. If you like spicy, some finely chopped chilies sprinkled on top would taste incredible. Great dish for the whole family to enjoy!

Ingredients
1 tablespoon oil of choice
1⁄2 lb fideo cut (or fideo broken into 1 inch pieces)
2 tablespoons oil of choice
1⁄2 cup onion, finely chopped
1 medium red bell pepper, finely chopped
2 cloves garlic, finely chopped
1 teaspoon cumin powder
1 14.5 oz can of fire roasted tomatoes
2 cups vegetable broth
Juice of 1 lime, roughly 2 tablespoons
Salt to taste
1⁄2 cup frozen organic corn thawed
1⁄4 cup fresh cilantro, finely chopped
Avocado
Green chilies of choice (serrano or jalapeno) finely chopped, optional

Instructions
1. Heat 1 tablespoon of oil in a large skillet over medium heat.
2. Add fideo and saute until golden brown, stirring frequently. Immediately remove from heat and spoon fideo onto a plate and set aside.
3. Heat 2 tablespoons of oil over medium heat in a large pot.
4. Add onion and stir.
5. Saute until onion is translucent, stirring frequently.
6. Add red pepper and stir.
7. Saute onion/pepper mixture stirring frequently, until onions are golden brown.
8. Add garlic, stir.
9. Add cumin powder, stir.
10. Add tomatoes, stir.
11. Add vegetable broth and lime juice, stir.
12. Add salt, stir.
13. Add corn and fideo, stir.
14. Cover and cook stirring occasionally until pasta is done, roughly 15 minutes.
15. Remove from heat.
16. Add cilantro, stir.
17. Serve with avocado slices.
18. Enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂