Arroz con Fideos

Bring 4–5 cups of water to a boil in a medium saucepan over high heat. Crumble the chicken stock cube into the boiling water and stir until fully dissolved.

Reduce the heat to medium and season the broth with salt to taste, adjusting as needed since the stock cube already contains sodium.

Add the rice to the simmering broth and stir gently to prevent clumping. Allow the rice to cook for 8 minutes, stirring occasionally.

Break the fideos (fine vermicelli noodles) into smaller pieces if needed and add them to the pot with the partially cooked rice.

Continue simmering the soup over medium-low heat, stirring occasionally, until both the rice and noodles are tender and fully cooked through.

If the soup thickens too much during cooking, add a small amount of hot water to reach your desired broth consistency and stir well.

Taste the broth once more and adjust salt as needed. Remove the pot from heat and let the soup rest for 1–2 minutes before serving.

Ladle the soup into bowls and serve hot, optionally garnished with fresh cilantro or a squeeze of lime juice for added brightness.