Reviewed: Dec. 1, 2009

my guys loved this recipe i added a little bit more chilli powder than called for and some cholula and it was very successful

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lizdeggans

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Reviewed: Sep. 7, 2009

This was wonderful. I added a little fresh garlic in with the oil. Also add a can of diced tomatoes with green chilies. It was great. Will for sure make this again.

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Amy

Cooking Level: Intermediate

Home Town: Selma, North Carolina, USA

Living In: Viera, Florida, USA

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Reviewed: Jun. 22, 2009

Not a bad starter recipe!

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Chris

Cooking Level: Intermediate

Home Town: San Leon, Texas, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jun. 18, 2009

This was good! thanks

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carissadyan79

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Kansas City, Kansas, USA

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Reviewed: May 4, 2009

Add one cube of chicken boullion for more flavor.

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NghtSkyyStarz

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Parker, Colorado, USA

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Reviewed: Feb. 26, 2009

I've never made this before, but my Grandmother did all the time when i was a kid. It was really easy, I felt like it was missing something. But my very picky husband and small girls loved it. I will definitely make this again. I did leave out the cummen, since i didn't have any.

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cideways

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Reviewed: Nov. 15, 2008

Pretty good thanks! I added 1 minced clove of garlic and 1/4 white onion just before adding liquids & about 2 more cups of water.

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dulcemanzana

Home Town: San Jose, California, USA

Living In: Oakdale, California, USA

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Reviewed: Sep. 11, 2008

This dish is awesome! If you add diced tomatoes with chillies and then some Ranchero cheese on top it is without a doubt five stars! And so easy!

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Emsbenz

Cooking Level: Beginning

Home Town: Lakewood, California, USA

Living In: Yelm, Washington, USA

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Reviewed: Feb. 28, 2008

So yummy and spicy, I served this as a side dish with empanadas. I am going to make this again as a main dish with corn and pork pieces mixed into it.

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Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Feb. 11, 2008

My whole family loves this dish! I make it almost everytime I make a Spanish dish. I usually use fresh garlic in place of the garlic salt. Thank you so much for the recipe.

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AmberN

Cooking Level: Expert

Living In: Lodi, California, USA

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Reviewed: Dec. 14, 2007

Super easy alternative to time-consuming Fideo. This was quick, tasty, and satisfying. I will make it again. Thanks for the recipe!!!

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GINAELIAS

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Reviewed: Sep. 23, 2007

I made this only one time and it was good. My friend's mom makes the best and I thought this recipe imitated it but there was still something missing...

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MARCELLA11

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2007

Great recipe. Turned out perfect. I used minced garlic and garlic powder in place of garlic salt and also added Lawry's seasoning salt since I wasn't using garlic salt. Other than that, I followed the recipe to a T. Really good and reminded me of the authentic Fideo a family member of mine made. P.S. This recipe is truly as easy as it looks. Prep time IS 1 minute.

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Lisa Michelle

Cooking Level: Intermediate

Living In: Pleasanton, California, USA

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Reviewed: Nov. 11, 2006

Used coriander leaves instead of cumin because I was out & used whole green chili peppers in place of Serrano peppers. Added about an 1/8 tsp. garlic salt as another suggested. I cut the chili powder down to ½ tsp. from the ½ tbsp. called for (for 2 servings) it was still pretty hot. I thought adding about 1/8 cup of onions would help sweeten it up and make the heat a little less noticeable. This did not work, as my mouth and even my esophagus is still burning from just a taste 20 minutes ago. Sorry, this recipe was not for me.

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Dragngirle

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2006

fast and easier than my grandma's recipe!

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socialmariposa

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Reviewed: Jun. 12, 2006

I thought this recipe was wonderful! This was my first time making fideo... I added a few extra spices as I went along. Very cheap and easy to make!

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Bray

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Reviewed: Feb. 19, 2006

I didn't have the fideo noodles, but I did have a 1/2 pkg of angel hair pasta that I just broke up into 1/4th's. I really liked the flavor and texture of this dish. It's very similar to something I had at a restuarant many years ago. Great change from rice. I don't eat pasta very often, but I will remember this one.

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Mary W.

Cooking Level: Expert

Home Town: Boulder, Colorado, USA

Living In: Lafayette, Colorado, USA

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Reviewed: Feb. 18, 2006

I make this by browning the rice, then adding 4 Tbsp. tomato paste, 1 tsp. chicken boullion, garlic salt and parsley to taste and water. The chicken bullion takes out the strong tomato taste and adds good flavor. This is excellent served with pinto beans and pork chili, tamales, enchiladas, almost anything!

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