Chicken & Rice Jambalaya-style Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 each: SLICES OF BACON,
2 cup: WATER,
1 package: LIPTON CAJUN STYLE RICE,
2 tbsp: KETCHUP,
3/4 lbs: CHICKEN BREAST MEAT,
1/2 cup: 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.
Source from luhu.jp
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.
Source from luhu.jp