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.

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