Cooking Recipe Chicken & Rice Jambalaya-Style
Recipe Ingredients
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)
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.