Cheesy Mexican Mushroom Skillet

 

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) Muir Glen® organic diced tomatoes, undrained

2

medium jalapeño chiles, seeded, finely chopped

1/2

cup water

2

teaspoons ground cumin

1/2

teaspoon salt

1/2

cup shredded Monterey Jack cheese (2 oz)

• 1 In 12-inch nonstick skillet, heat oil over high heat. Cook vermicelli in oil about 2 minutes, stirring frequently, until golden brown.
• 2 Reduce heat to medium. Stir in onion and mushrooms. Cook 2 minutes, stirring occasionally.
• 3 Stir in tomatoes, chiles, water, cumin and salt. Reduce heat to medium-low. Cover; cook 10 minutes, stirring occasionally.
• 4 Remove from heat. Sprinkle with cheese. Cover; let stand about 2 minutes to melt cheese.