Chicken & Rice Jambalaya Style

Yield: 4 Servings


2 SLICES OF BACON


2 c WATER


1 package LIPTON CAJUN STYLE


- RICE


2 T 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.