Ingredients and Weight:
- 1 pound (450g) fideo pasta
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 cup (240ml) chicken broth
- 1/2 cup (120ml) water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup (60ml) chopped fresh cilantro
Preparation Time:
20 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the onion and sauté until translucent, about 5 minutes.
- Add the garlic and bell peppers and cook for another 5 minutes.
- Stir in the corn, black beans, tomatoes, chicken broth, water, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
- Add the fideo pasta and cilantro and cook for 5 more minutes, or until the pasta is tender and the liquid is absorbed.
- Remove from heat and let stand for 5 minutes before serving.
Nutritional Information:
- Calories: 320 per serving
- Protein: 12g
- Fat: 10g
- Carbohydrates: 45g
- Fiber: 5g
Dish Characteristics:
- Savory and flavorful with a hint of spice
- Colorful and appetizing
- Easy to prepare and serve
- A good source of protein and vegetables
User Comments:
- "This was a delicious and easy dish to make. My family loved it!"
- "The fideo was perfectly cooked and the flavors were amazing."
- "I added some extra jalapeño for a bit of extra heat."
- "This is a great dish to serve for a party or potluck."
- "I highly recommend this recipe!"
Special Precautions and Tips:
- If you don't have chicken broth, you can use vegetable broth or water.
- If you don't have fideo pasta, you can use angel hair pasta or another thin pasta.
- This dish can be made ahead of time and reheated when ready to serve.
- For a vegetarian version, omit the chicken broth and use vegetable broth instead.
