Recipe - Sancocho

1 teaspoon Corn oil
3 ounce Chicken breast; minced
3 ounce Chicken thigh; minced
1 cup Chopped onion
One half cup Chopped celery
One half cup Diced red bell pepper
1 teaspoon Minced jalapeno, or up to..
3 teaspoon Minced jalapeno
2 teaspoon Ground cumin
3 cup Chicken broth
1 cup Chopped plum tomatoes
1 cup Fresh pumpkin* (or rutabaga)
4 ounce Diced, pared sweet potato
One half cup Corn kernels
fresh or frozen
2 tablespoon Minced cilantro or parsley
2 cup Cooked white rice

"There are many versions of this stewsoup in Central and South America.
Scented with cumin, it makes a hearty supper on a chilly winter night."

In a medium nonstick saucepan, heat the oil over medium high heat. Add
chicken; cook, turning frequently, until lightly browned on all sides.
Remove chicken; set aside.

Add onion; cook until golden. Add celery, bell pepper, jalapeno and cumin;
cook, stirring, for 3 minutes.

Add broth, tomatoes, pumpkin and sweet potato; bring to a boil, reduce
heat, cover and simmer until sweet potato is tender. Add reserved chicken
and corn; simmer 10 minutes longer.

Sprinkle with cilantro and serve with rice.

Each serving provides:
* One fourth FA, 2 V, 1 P, 1One half B, 15 C

Per serving:
* 305 cal, 16 g pro, 50 g car,
* 4 g fat: 1 g poly, 1 g mono, 1 g sat
* 102 mg sod, 30 mg chol

*Note: For best flavor, use small sugar pumpkins (about 23 pounds). Cut
in half, remove seeds and string with a large spoon, peel and dice. Or
you can bake the pumpkin whole in a roasting pan at 375 F for about 1
hour, or until it can be easily pierced with a knife. Allow to cool;
remove seeds and string, and scoop out flesh with a spoon. You may use
prebaked or canned pumpkin in this recipe too.

Source: Wonderful World of Walnuts & Rice
(Weight Watchers Magazine in association with The Rice Council
and The Walnut Marketing Board)

Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip