Arroz Con Fideos (Dominican Rice and Fried Noodles)

Arroz con Fideos (Rice and Fried Noodles) -- Bil Shareyah in Egypt, and Riiz Bi Sh'arieh in Lebanon-- is a dish that was adopted into the Dominican cuisine from the Middle East. Its a simple yet incredibly delicious rice dish that Dominicans love—White rice is tossed with short toasted noodles (Fideos) and cooked in a broth until tender then served as is and served as a side OR My mom used to add corn or salami to the rice…sometimes both and served it with Habichuela Guisado (Stewed Beans) or some type of meat dish.

You will find a lot of Middle Eastern influences throughout some of our favorite national dishes like Nino Embuelto (cabbage rolls), Kipe (Kibbeh), Arroz con Almendras y Pasas or Arroz Navideno because traditionally its made during Christmas ( Middle Eastern Rice with Raisins and Almonds) and Arroz con Fideo (Rice and Fried Noodles).

Rice is our livelihood and the base to most Dominican dishes and arroz con fideos is just another dish we have adopted to our cuisine. Although it’s not the most popular of our rice dishes, its still one that reminds us all of home, truly a comfort dish.

The Ingredients:

Rice: Long Grain Rice- Easy to find or you can use Jasmine, which my personal favorite type of rice because I find that its the easiest rice to cook with and its more forgiving.

Fideos (Noodles)- If youre lucky enough to be by a hispanic grocer, more than likely they will have bags of fideos in the pasta section or if youre unlucky like I am, you can substitute angel hair noodles.

Chicken Broth- The broth is what gives the rice its taste so make sure you use it if you can, if not, no worries I got you covered

Chicken Flavored Buillon- I use Maggi, yes there’s lots of “other” ingredients in it but we have been using Maggi sopita for as long as I can remember, but of course, use a buillon that you prefer just make sure its chicken flavored.

Salt—obviously :)

Step By Step Details:

Unlike regular pasta, youre not boiling these noodles, you’re frying them and getting them crispy in order to get the rice to that golden color which is how you can tell that the rice was made correctly.

If you purchased angel hair noodles, you will need about 1 cup of the noodles so get a handful and break them up to about 1 inch pieces. put them aside along with your rice.

Get a heavy bottom cast iron pot or any heavy bottom pot and place it on medium high heat, add the vegetable or olive oil ( we use vegetable oil a lot in our dishes so that’s what I went with ) and let it get hot but not smoking, once the oil is heated, add the noodles and cook them until they’re browned , do not leave your spot, keep an eye on them and constantly move them around to avoid burning the noodles.

Once the noodles are browned, add the rice and mix them together. After the rice has been coated with the oil, add the broth and steam until all done. you let the rice steam for about 25 minutes once once the rice is cooked, You’ll notice that the noodles soft and not mushy.

Now, If youre not using the broth, before adding the noodles to the hot oil, youre going to add the bouillon first, the one I use has to be broken apart so I stir that around for about 1 minute then I add the noodles.

But that’s basically it.. you made Arroz con Fideo!

If you make this recipe , be sure to leave a comment! I love to hear from you guys and of course, if you do make this recipe, don’t forget to tag me on Instagram

Print

With ImageWithout Image

Arroz Con Fideos (Dominican Rice and Fried Noodles)

Yield: 4

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

• 2 1/2 cups of rice
• 1 1/2 cup fideos or broken up angel hair
• 2 1/2 cups Chicken Broth or Water
• 1 Caldo de pollo Sopita, 1 bouillon cube
• 3 tablespoons oil
• salt, to taste

Instructions

1. In a deep bottom pot heat 3 tablespoons of oil, over medium heat. If you're using the bouillon cube, crush it and add it to the oil, stir for about 1 minute, add the noodles (uncooked) stir and cook until they are golden brown, being careful not to let them burn.
2. Stir in the rice, mix until all the rice is coated with oil. Add the broth (or water) to the rice and stir. Simmer over medium heat. Stir regularly to prevent the rice from sticking. When most of the liquid has evaporated, cover with a tight-fitting lid and simmer over very low heat for 20-25 minutes.
3. Once rice is done, gently fluff rice and add 1 tsp of oil if needed.
4. Serve as a side dish with your favorite protein, enjoy!

Nutrition Facts

Calories

629.71

Fat (grams)

12.04

Sat. Fat (grams)

1.1

Carbs (grams)

114.25

Fiber (grams)

2.4

Net carbs

111.85

Sugar (grams)

1.67

Protein (grams)

13.02

Sodium (milligrams)

840.83

Cholesterol (grams)

2.98

Did you make this recipe?

Tag @inspiredwithatwist on instagram and hashtag it # inspiredwithatwist

---