Cafe Rio Fideo

It’s time for another recipe! One thing I truly love about my family is that we make pretty much everything from scratch. This is true for our cafe Rio as well!! The only thing we change is we use steak instead of chicken.

Cafe Rio Style Fideo Recipe

Grab a bowl of this Cafe Rio style fideo and cozy on up! This Mexican pasta dish is loaded with fresh ingredients and tastes just like a bowl of chicken noodle soup, only better!

Course: Main Dishes

Cuisine: Mexican

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

INGREDIENTS

• 2 tbsp olive oil – divided
• 1/2 carrot – finely diced
• 3 tbsp yellow onion – finely diced
• 1 green onion – chopped, (white and light green parts only)
• 2 cloves garlic – minced
• 1/2 lb angel hair pasta – OR vermicelli pasta
• 1 tbsp cilantro – minced
• 1/4 cup fire roasted tomatoes with green chiles – diced
• 1 (32 oz) box low sodium chicken broth- divided
• 1 lime – juiced
• 1 tsp chicken bouillon 
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground black pepper
• 1/8 tsp cayenne pepper

GARNISHES

• monterey jack cheese – finely grated
• 2 grilled chicken breast – sliced
• pico de gallo
• cotija cheese
• sour cream
• lime wedges
• toasted tortilla strips

STEPS

• In a large skillet with a lid, add 1 tbsp. of the olive oil and set over medium heat. Add the carrot and cook for about 3-4 minutes, then add the onions and garlic, cook until tender and fragrant. Remove and set aside on a plate.
• Pour the remaining olive oil in the skillet, when hot add the noodles and cook until they begin to brown. Pour in the vegetables along with the cilantro, tomatoes, 3 cups chicken broth, lime juice and seasonings. Bring the mixture to a boil, cover and reduce to a rapid simmer. Cook until the noodles are soft and have soaked up a fair amount of the broth. Remove from the heat and add remaining 1 cup chicken broth. Let the pasta rest for 5 minutes before serving/garnishing.