Title: Chicken and Rice Jambalaya-Style
Categories: Poultry Rice Lowfat
Yield: 4 Servings
| 2 | | SLICES OF BACON |
| 2 | c | WATER |
| 1 | pk | LIPTON CAJUN STYLE RICE |
| 2 | tb | KETCHUP |
| 3/4 | lb | CHICKEN BREAST MEAT |
| 1/2 | c | FROZEN PEAS (OPTIONAL) |
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.