INGREDIENTS

INSTRUCTIONS

"There are many versions of this stew-soup 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:
* 1/4 FA, 2 V, 1 P, 1-1/2 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 2-3 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

A Message from our Provider:

“Opportunity may knock once, but temptation bangs on your front door forever.”