Arroz con Fideos (Rice & Fried Noodles) -- Bil Shareyah in its native Egypt-- and is a tasty dish that was adopted into the Dominican cuisine.
There is more to the history of Arroz con Fideos (rice and fried noodles) than you think. It's a story of immigration and travel.
Where did Arroz con Fideos come from?
Rice is the base of Dominican cuisine, and arroz con fideos is one of an endless list of adaptations we have made to exotic dishes from faraway lands. Its origin can be traced to the Middle Eastern immigrants who arrived on our shores in the 19th century, and who brought with them the nearly-identical bil shareyah, an Egyptian dish.
This rice combination is very tasty, with a nice contrast of colors and textures, it is also easy to prepare and makes a great substitute for arroz blanco.
It is the perfect side dish to accompany escovitched fish, or your preferred choice of Dominican meat.
- 5 tablespoons of vegetable oil (peanut, corn or soy), divided
- 1/2 cup of angel hair noodles , slightly crushed
- 2 cups of rice
- 2 cups of vegetable or chicken broth , boiling hot (see notes)
- Browning the noodles: In a deep bottom pot heat 3 tablespoons of oil, over medium heat. Add the noodles (uncooked) and cook and stir until they are golden brown, being careful not to let them burn.
- Cooking the rice: Stir in the rice, mix until all the rice is coated with oil. Pour in the boiling broth to the rice and stir. Simmer over medium heat. Stir regularly to prevent the rice from sticking. When almost all the liquid has evaporated, cover with a tight-fitting lid and simmer over very low heat for 15 minutes. Uncover, stir, add the remaining oil, stir again and cover with the lid. Simmer 5 more minutes over very low heat. Try the rice, it should be firm but tender inside. If necessary, cover and simmer another 5 minutes over very low heat.
- Serving: Fluff rice and serve warm. Best served with meat (or seafood), a side dish and beans.