CHICKEN & RICE JAMBALAYA-STYLE

      Title: CHICKEN & RICE JAMBALAYA-STYLE
  Categories: Poultry, Rice, Lowfat
       Yield: 4 Servings
  
       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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