Chicken rice jambalaya-style
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Recipe by: florentien
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
2 ea 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.
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