Ingredients
1 1/2
teaspoons olive or vegetable oil
4
oz uncooked vermicelli, broken into 1-inch pieces
1
medium onion, sliced (about 1 cup)
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
1
can (14.5 oz) diced tomatoes, undrained
2
medium jalapeño chiles, seeded, finely chopped
1/2
cup water
2
teaspoons ground cumin
1/2
teaspoon salt
1
cup shredded Monterey Jack cheese (4 oz)
Preparation
In 12-inch nonstick skillet, heat oil over high heat. Add vermicelli; cook about 2 minutes, stirring frequently, until golden brown.
Reduce heat to medium. Stir in onion and mushrooms. Cook 2 minutes, stirring occasionally.
Stir in tomatoes, chiles, water, cumin and salt. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally.
Remove from heat. Sprinkle with cheese. Cover; let stand about 2 minutes to melt cheese.
