Chicken and rice jambalaya-style

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Recipe by: lorine

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea SLICES OF BACON 2 tb KETCHUP
2 c WATER 3/4 lb CHICKEN BREAST MEAT
1 pk LIPTON CAJUN STYLE RICE 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 and 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.