Latin American cuisine is a symphony of fresh vegetables and fruits, fish, poultry and beef, a wealth of hot and sweet peppers and beans and rice. Each nation has its specialties.

Homesick Elisa cooks a special Guatemalan chicken dish for Sam Kinkade in honor of All Saint's Day. Here's a similar recipe that my friend, Georgina Cifuentes, says is absolutely authentic.

ARROZ CON POLLO CHAPINA
(Guatemala Style Chicken and Rice)

2 ½ to 3 lbs bone-in chicken pieces, skin on
1 Tbs oil
1 tsp salt
1/4 tsp black pepper
½ cup chopped onion
1 garlic clove, chopped fine
½ cup chopped ripe tomato
1 ½ cups raw rice
1 cup sliced carrots
1/3 cup stuffed green olives
1 Tbs capers
2 ½ cups chicken broth
1 cup frozen or fresh green peas
2 Tbs grated Parmesan
Chopped fresh Cilantro
Optional garnish:
½ cup sweet red pimiento in strips
1 sliced hardboiled egg

In a large skillet brown the chicken in the oil (you may need more) over medium heat for about 20 minutes. Sprinkle with ½ tsp salt and the black pepper. Remove chicken to a platter and set aside. In the same skillet, sauté the onion, garlic and tomato until it's tender. Add rice and continue sautéing for an additional 2 minutes. Add the carrots, olives and capers and stir.

Add broth. Bring to a boil, reduce heat, cover skillet and simmer about 10 minutes.

Transfer to a rectangular casserole dish and add chicken pieces and peas. Cover with aluminum foil and turn back at the edges or punch holes to allow steam to escape.

Bake in a 300F oven for 30 minutes or until the chicken is thoroughly cooked and the rice has absorbed all the liquid. Fluff rice with a fork as it bakes.

Sprinkle with cheese and fresh cilantro once it comes out of the oven. You can embellish the surface with the pimiento strips and egg slices if you like. The rice should not be sticky.

Serve with pureed black beans warmed in a frying pan with a tablespoon of oil and some chopped garlic. Fried or baked plantain (one of Emilie's favorite foods) and your favorite salsa picante make wonderful additions.
Serves 6

SAM'S LUNCHBOX SANDWICHES

Sam carries sandwiches to work in vintage lunch boxes from a collection begun as a joke by his siblings. Sam's noted for putting anything in the refrigerator between two pieces of bread and enjoying it.
Some unusual sandwiches to try. Sam would love them all.

The St. Paul Sandwich—oddly enough, found most often at Chinese restaurants in St. Louis.

An egg foo yung patty-made from beaten eggs, bean sprouts and chopped onions combined in a bowl, then gently sautéed. Serve on white bread and dress with mayonnaise, tomato, pickle slices and lettuce. Yum, huh?

The Elvis—said to be the King's favorite.
Fry several slices of bacon and drain. Butter the outside of two slices of bread. Spread peanut butter on the inside of one, top with ripe slices of banana and cooked bacon, drizzle with honey, assemble and grill on both sides. I'm heading for the kitchen. . .

The Kitchen Sink Tuna—or how to extend a can of tuna forever
To a simple can of drained tuna add a cup of cottage cheese, a cup of grated cheddar or Monterey jack, an assortment of chopped vegetables including but not limited to celery, green pepper, bean sprouts, green onions, mushrooms, cucumbers, pickles (dill or sweet but probably not both) and enough mayonnaise (low fat of course) to hold the mixture together. Serve on hearty whole wheat with tomato slices and lettuce.

Or. . . Some other sandwich toppings you can try at your own risk: Potato chips, corn puffs, chocolate sprinkles, raisins, and gummy worms.

Don't tell Sam about the gummy worms, or he'll head to the grocery store.