Chicken and rice jambalaya-style

Yield: 4 servings

Measure 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)

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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