This is another recipe my old friend, Thelma, used to cook for me all the time in Tucson, AZ.
This tastes best with real chicken broth leftover from cooking chicken. But vegetarian broth is an okay and healthier substitute. It can include cooked chicken in the recipe, but I prefer it without the chicken.
1) Saute in chicken fat, oil, and/or butter: chopped onions and vermicelli(broken up). Cook until browned.
2) Add enough water to cover and: tomatoes (canned or fresh), chopped fresh cilantro, bouillon/salt, black pepper (just a tiny bit).
3) Cook and stir often until all liquid is absorbed and noodles are done. Add more water if needed while cooking.
Good as a main entree for a vegetarian meal, or serve has a side dish. If it's a main entree, consider serving with chiles relleno or other Mexican fixings.
