Title: Chicken and 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.