Ingredients
- 2 garlic (cloves finely chopped)
- 1 onion
- 1 green bell pepper
- 16 ounces stewed tomatoes
- 1 1/4 cups water
- 1 1/2 cups elbow macaroni (uncooked)
- 8 ounces corn
- 3/8 cup barbecue sauce
- 2 tablespoons cooking wine (red)
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
