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    Mexican-style Skillet Vermicelli

    Source of Recipe


    List of Ingredients

    8 oz. vermicelli, broken in half
    2 T. vegetable oil
    1 onion (minced)
    2 garlic cloves, minced
    1/2 t. cumin
    1 14.5 oz. can diced tomatoes
    1 1/2 c. low-sodium chicken broth
    1 chipotle chili in adobo sauce, chopped fine
    1/2 c. monterey jack cheese, shredded
    1/2 c. sour cream


    Toast the vermicelli with 1 T. of the oil in a 12 inch skillet over medium-high heat until golden (about 5 minutes). Transfer the noodles to a paper-towel-lined plate and let cool.

    Add the remaining 1 T. oil to the skillet and heat over medium heat until shimmering. Add the onion and 1/4 t. salt and cook until softened, about 5 minutes.

    Stir in the garlic and cumin and cook until fragrant (about 15 seconds). Stir in the tomatoes with their juice, the broth, and chipotle. Bring to a boil.

    Stir in the toasted pasta. Reduce the heat to low, cover, and cook, stirring occasionally, until all the liquid is absorbed and the pasta is tender (about 15 minutes).

    Season with salt and pepper to taste. Off the heat, sprinkle evenly with monterey jack and cover (allowing the cheese to melt for 3 minutes or so). Serve, passing sour cream.




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