Chicken and rice jambalaya-style
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | SLICES OF BACON |
| 2 | cups | WATER |
| 1 | pack | LIPTON CAJUN STYLE RICE |
| 2 | tablespoons | KETCHUP |
| ¾ | pounds | CHICKEN BREAST MEAT |
| ½ | cup | FROZEN PEAS (OPTIONAL) |
Directions
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.