Dominican Rice and Noodles

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Dominican Rice with Noodles Recipe

Dominican Rice with Noodles

‘Arroz con Fideos’ as this dish is called in Spanish, includes long grain white rice with short toasted noodles cooked together in a broth until tender. A version of pilaf, it has its origins in Middle Eastern countries and is said to have been introduced to the Caribbean in the early 19th century. Hearty and delicious, serve Dominican Rice and Noodles with any meat or vegetarian main dish.

Serves 4


  • 1 cup crushed thin spaghetti or angel hair pasta
  • 3 cups rice, rinsed
  • 4 cups chicken stock (may substitute with a chicken bouillon and 4 cups of water)
  • 1 cup water
  • 4 cloves garlic
  • 1 celery stalk
  • 1/2 – 1 tsp salt
  • 1/4 tsp black pepper
  • 2 green habanero peppers (aji gustoso)
  • 2 tbsp vegetable oil


  1. Chop or crush garlic, remove seeds and chop habanero, set aside
  2. Place uncooked spaghetti (noodles) in plastic bag and break into small pieces, don’t over-crush.
  3. Heat oil in pot on high heat
  4. Add noodles to hot oil and stir constantly until golden brown
  5. Add garlic and habanero and cook for another minute or two, stirring constantly
  6. Add chicken stock and water
  7. Cut celery stalk into 3 or 4 large pieces and add to pot
  8. Add salt and pepper, cover, and bring to a boil
  9. Add rice and stir every few minutes until most water has been absorbed
  10. Cover pot and reduce heat to low for 30 minutes
  11. Fluff and serve
Adapted from Dominican Flavor