Mexican-style Skillet Vermicelli

8 oz. vermicelli, broken in half
2 tblsp. vegitable oil
1 onion minced
salt
pepper
2 garlic cloves minced
1/2 teaspoon cumin (toasted)
1 (14.5oz) can diced tomatoes
1 1/2 cup chicken broth
1 chipotle chili in adobo sauce, chopped fine
2 oz Monterrey Jack cheese shredded (1/2 cup)
1/4 cup minced cilantro
1/2 cup sour cream (for serving)


1) Toast the vermicelli with 1 tablespoon of the oil in a 12" skillet over medium high heat until golden, about 5 minutes. Transfer the noodles to a paper-towel-lined plate and let cool.

2) Add the remaining 1 tablespoon of oil to the skillet and heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened (about 5 minutes)

3) Stir in the garlic and cumin and cook until fragrant, about 15 seconds. Stir in the tomatoes with their juice, the broth and the chipotle. Bring to a boil.

4) Stir in the toasted pasta. Reduce the heat to low, cover and cook, stirring occasionally, until all the liquid is absorbed and the pasta is tender, about 15 minutes.

5) Season with Salt and Pepper to taste. Off the heat, sprinkle Monterrey Jack cheese, cover, allow cheese to melt, about 3 minutes. Sprinkle with cilantro. Serve passing the sour cream separately.

With Black Beans: Adding black beans and substitute the chicken broth for vegetable broth makes a one-dish vegetarian meal.