Reviewed: Apr. 20, 2012

Totally fast and delicious!! I use differeent pasta ( Stelline) and added a pinch of oregano when I added the broth. Cumin is to strong of a flavor my kids but I like it :)

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Reviewer:

MARYJEANS11

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Cooking Level: Intermediate

Reviewed: Apr. 15, 2012

I made this to go with my mexican meal when I discovered I was out of rice. It was pretty good, everyone ate it up! I think this is a good alternative to rice. I used angel hair pasta broken into small pieces. I also added some garlic powder, cumin and a little oregano.

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Reviewer:

S. Orlando

Cooking Level: Intermediate

Home Town: Sublette, Kansas, USA

Living In: Pratt, Kansas, USA

Reviewed: Aug. 6, 2011

This is a basic Fideo recipe. Always turns out perfect.

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Reviewer:

Sylvia

Cooking Level: Professional

Home Town: San Gabriel, California, USA

Living In: Hemet, California, USA

Reviewed: Jul. 18, 2011

Fantastic! I used this in tandem with an old family version (the old one calls for 1 stick of butter!). I made some changes, but they were fairly minor. Great recipe, Amy! Thanks for sharing.

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Reviewer:

Meagan

Cooking Level: Expert

Reviewed: Apr. 7, 2011

This recipe is the closest to authentic as I have seen. Most people use water and tomato sauce here in Texas. The tomato boullion cubes are good too. Salt and pepper are a must with the tomato sauce though.

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Reviewer:

Foodie63

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Friendswood, Texas, USA

Reviewed: Mar. 14, 2011

Yum! When the noodles were about browned, I tossed in 2 cloves of garlic (minced), and 1/2 tsp of cumin to cook for a minute along with the tomato broth powder. I added a few shakes of cayenne, black pepper, and a can of diced tomatoes during along with the chicken broth. Tasty! Thanks for the recipe!

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Reviewer:

Sarah

Cooking Level: Expert

Reviewed: Oct. 28, 2010

i just wanted to add that i make this also but a little different i make the fideo with tomato sauce and cumin and i also make pork chops diced up and cooked in a seprerate pan with diced jalapeno and onion and a little tomato sauce and when done put it on tortilla with little real mayo mixed with lemon juice very very good

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Reviewer:

gina

Reviewed: Sep. 17, 2010

Outstanding and an unusual side dish. It's a cross between a soup and spaghetti. My family loves this! Thank You Amy!!

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Reviewer:

Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

Reviewed: Aug. 29, 2010

Very easy and sooooo good. My kids loved it!

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Reviewer:

luckrisaj

Reviewed: Jun. 30, 2010

UPDATE: Chicken-y flavor, not too tomatoey and not spicy at all. Our vermicilli fideo only comes in 5 oz packages here so I used a 26 oz box of stock and only 1 and about 2/3 the other tomato bullion cube and then simmered it until the liquid was reduced. I added a generous pinch of both ground cumin and oregano. Awesome meal! Original: Thanks Amy! I found my new favorite fideo recipe. This was great. Quick and easy to make. I used chicken boullion cubes instead of tomato and mexican tomato sauce and water for the broth. I did add some comino and topped this with sour cream and some mexican cheese blend. I snuck in a pinch of oregano too as suggested by another reviewer, thanks SB for the tip! This turned out great and I will be making this one again (and again).

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