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  Recipe Home » Poultry » Chicken & Rice Jambalaya-Style
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  Chicken & Rice Jambalaya-Style
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 156
Ingredients:
2 each SLICES OF BACON
2 cup WATER
1 package LIPTON CAJUN STYLE RICE
2 tbsp KETCHUP
3/4 lb CHICKEN BREAST MEAT
1/2 cup FROZEN PEAS (OPTIONAL)
Instructions:
CUT CHICKEN INTO 1 INCH SQUARES. SET ASIDE. IN A LARGE SKILLET, COOK
BACON UNTIL CRISP. REMOVE FROM SKILLET AND CRUMBLE. SET ASIDE. INTO
THE SKILLET PLACE THE WATER, RICE & CAJUN STYLE SAUCE AND THE
KETCHUP. BRING TO A BOIL. REDUCE HEAT AND SIMMER FOR 3 MINUTES,
STIRRING OCCASIONALLY. STIR IN CHICKEN AND BACON (ALSO PEAS IF USED).
COOK ANOTHER 5 TO 10 MINUTES OR UNTIL CHICKEN AND RICE ARE TENDER.
EACH SERVING = 25 % CALORIES FROM FAT.
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