30 ml cooking wine 1 onion 1 green bell pepper 2 garlic 300 ml water 475 gr stewed tomatoes 80 ml barbecue sauce 160 gr elbow macaroni 150 gr corn
Instructions
Quick tip: You can cut the onion and pepper up to a day ahead and refrigerate until needed. The rest can be done very quickly. NOTE: original used 2 teaspoons of vegetable oil to saute the vegetables