Reviewed: Oct. 15, 2011

Wow. Thanks just like mom made. After covering, I like to cook pasta in the hot sauce for 15 min. Add anything to make it your own.

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Reviewer:

artr

Reviewed: Oct. 15, 2011

I made this using gluten-free thin spaghetti. I did have to add more water and cook the noodles a little longer, as I expected. Made a super-delicious filling for spaghetti tacos!

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Reviewer:

Mary M.

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Cooking Level: Expert

Living In: Overland Park, Kansas, USA

Reviewed: Apr. 25, 2011

Great alternative to Spanish rice! I doubled the recipe for company and added a bit of extra water because I found it to be a little dry with just what it called for.

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Reviewer:

kfaro07

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Selma, California, USA

Reviewed: Jan. 17, 2011

This dish was pretty good. I added fresh garlic to the sauce and halved the chili powder. I also mixed in cilantro right before serving and some pre cooked chicken. I would probably make again.

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Reviewer:

AVARGAS1

Reviewed: Dec. 2, 2010

EXCELLENT! I sauted 1/2 onion along with the fideo for about 7 minutes stirring constantly so that the fideo wouldn't burn. Added 2 garlic cloves for 30 seconds. Added 1 1/2 cups chicken broth, 1/2 can tomato sauce, cumin, and salt. After liquid became creamy I added the 2nd half of the sauce as directed.So I really didn't change it up that much. Just added personal tastes. I will definetly use this recipe again. Oh..when I ate it I had shredded chicken with white corn tortillas on the side. THIS ONE IS A KEEPER!

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Reviewer:

Jilly Bean

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Oct. 28, 2010

this is a great recipe i make this all the time but i use a seperate pan and dice up pork chops and add jalapeno and onion and cook until done then mix up real mayo and lemon juice and serve noodle and pork on tortillas with the mayo mix love it it is awsome even better when used on corn tortilla

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Reviewer:

gina

Reviewed: Sep. 6, 2010

I love it. I did use 2 teaspoons of Knorr and it came out good.

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Reviewer:

Alex of Modesto, Ca

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Modesto, California, USA

Reviewed: May 5, 2010

This recipe was ok and a good starting off point. I prefer to sweat and brown garlic, onions, and the vermicelli and then add chicken broth and a can of diced tomatoes instead of the sauce and water. It gives it a much more delicate flavor instead of the sauce.

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Reviewer:

MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Apr. 21, 2010

I really love to make this when I have company over, and also for myself. I grew up eating this stuff, though I do add a cube of chicken bouillon for more flavor. It always surprises people who are expecting rice and beans with Mexican meal. It's great!

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Reviewer:

SeReNdIpItY

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

Living In: Parker, Colorado, USA

Reviewed: Feb. 7, 2010

My pantry was very bare, but by some weird coincidence I actually had a package of fideo noodles and the other ingredients for this. I made it like the recipe says except used real garlic and also chicken bouillon instead of salt. I added a can of black beans to make it a main dish and had to use another half cup of water. It turned out surprisingly well! I will make this again, both without the beans as a side dish and with the beans as a meal since I can keep the ingredients in the pantry. Thanks!

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