Cheesy Mexican Mushroom Skillet

 1 1/2 tsp olive oil
4 oz uncooked vermicelli, broken into 1 inch pieces (can use angel hair spaghetti too)
1 onion, sliced
8 oz sliced fresh mushrooms
1 can (14.5 oz) diced tomatoes, undrained
2 jalapenos, seeded and finely chopped
1/2 cup water
2 tsp ground cumin
1/2 tsp salt
1 cup monterey jack cheese (4 oz)

In large deep skillet, heat oil over med-high heat.  Add vermicelli, cook about 2 minutes, stirring frequently, until golden brown.  Reduce heat to medium-low.  Stir in onion and mushrooms.  Cook 3 minutes, stirring occasionally.  Stir in tomatoes, jalapenos, water, cumin and salt.  Cover and cook 10 minutes, stirring occasionally.  Remove from heat.  Sprinkle with cheese.  Cover and let stand for 2 minutes to melt cheese.

Serves 4