8 oz. pkg. small macaroni (Alphabets or stars from Mexican section of market)
2 tbsp. cooking oil
1 (28 oz.) can stewed tomatoes (or equivalent fresh vegetables)
1 "tooth" garlic
1 tsp. salt
Grated cheese
Chili pepper (sm. green or jalapeno relish or may be omitted and added at table to taste)
2 c. water
Bouillon cube

Put tomatoes, garlic, salt and chili in blender.

Heat oil in a heavy pot. Brown macaroni quickly, stirring to keep from scorching. Add water with bouillon cube all at once. Add tomato mixture and cook until done, about 8 to 10 minutes.

Serve with grated cheese. Rice may be used instead of macaroni.