Chicken & rice jambalaya-style
Wmo6n`a?,3iImo-4ݵEUD[)J!8F#E˯iS[Xyxw|N9~}8{ t!;WhF‰1!!ɤ1odjHzYE? j&Zms [J=lf(檅QѸ 4Sf(x*u w2i4Ao3 1?CQBfUA#p1RLN2e % *{Me)0Mb60dUmrZtȈ9s%MaO&&S V"-c7a] 7`*dJ)TF z'ttmRjh3iQbN[ 9Ja#HKe ӿrq`θ8xrқKsA05 } W2>ܫ)TݯH+r,ZXޖ%\ 4 kY֤L+r.u[Mª5l,BR*<kƊͶ wfБn񒖽V(i+9)77e61LLV9'Ww?9Ob!Qy#B2rw䣶8.S%l9,HP }̪3׸cn,91v`˙@}#`\^sﳙA nw5I#e/[` &9ji;Y{JʛYdx xʃ*mTƁِ55jcBS:B?|Z$KpCU޼ȦMWpǁ1|l QDӼ^al!H{4M)C S. [y{][]hA Yc]ˋJl5ܘ] W[Lf.<;f{O5 `1-UTm\B%TBmD}PHG #A %.H鴎Nka ~ur&mʹۨ/ Φ/*sY7[sYI,:j4hUS

Wmo6n`a?,3iImo-4ݵEUD[)J!8F#E˯iS[Xyxw|N9~}8{ t!;WhF‰1!!ɤ1odjHzYE? j&Zms [J=lf(檅QѸ 4Sf(x*u w2i4Ao3 1?CQBfUA#p1RLN2e % *{Me)0Mb60dUmrZtȈ9s%MaO&&S V"-c7a] 7`*dJ)TF z'ttmRjh3iQbN[ 9Ja#HKe ӿrq`θ8xrқKsA05 } W2>ܫ)TݯH+r,ZXޖ%\ 4 kY֤L+r.u[Mª5l,BR*<kƊͶ wfБn񒖽V(i+9)77e61LLV9'Ww?9Ob!Qy#B2rw䣶8.S%l9,HP }̪3׸cn,91v`˙@}#`\^sﳙA nw5I#e/[` &9ji;Y{JʛYdx xʃ*mTƁِ55jcBS:B?|Z$KpCU޼ȦMWpǁ1|l QDӼ^al!H{4M)C S. [y{][]hA Yc]ˋJl5ܘ] W[Lf.<;f{O5 `1-UTm\B%TBmD}PHG #A %.H鴎Nka ~ur&mʹۨ/ Φ/*sY7[sYI,:j4hUS
Chicken & rice jambalaya-style
  Chicken    Rice    Poultry    Low Fat  
Last updated 10/4/2011 7:50:15 PM. Recipe ID 9512. Report a problem with this recipe.
Wmo6n`a?,3iImo-4ݵEUD[)J!8F#E˯iS[Xyxw|N9~}8{ t!;WhF‰1!!ɤ1odjHzYE? j&Zms [J=lf(檅QѸ 4Sf(x*u w2i4Ao3 1?CQBfUA#p1RLN2e % *{Me)0Mb60dUmrZtȈ9s%MaO&&S V"-c7a] 7`*dJ)TF z'ttmRjh3iQbN[ 9Ja#HKe ӿrq`θ8xrқKsA05 } W2>ܫ)TݯH+r,ZXޖ%\ 4 kY֤L+r.u[Mª5l,BR*<kƊͶ wfБn񒖽V(i+9)77e61LLV9'Ww?9Ob!Qy#B2rw䣶8.S%l9,HP }̪3׸cn,91v`˙@}#`\^sﳙA nw5I#e/[` &9ji;Y{JʛYdx xʃ*mTƁِ55jcBS:B?|Z$KpCU޼ȦMWpǁ1|l QDӼ^al!H{4M)C S. [y{][]hA Yc]ˋJl5ܘ] W[Lf.<;f{O5 `1-UTm\B%TBmD}PHG #A %.H鴎Nka ~ur&mʹۨ/ Φ/*sY7[sYI,:j4hUS



 
      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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Recipe ID 9512 (Apr 03, 2005)

Wmo6n`a?,3iImo-4ݵEUD[)J!8F#E˯iS[Xyxw|N9~}8{ t!;WhF‰1!!ɤ1odjHzYE? j&Zms [J=lf(檅QѸ 4Sf(x*u w2i4Ao3 1?CQBfUA#p1RLN2e % *{Me)0Mb60dUmrZtȈ9s%MaO&&S V"-c7a] 7`*dJ)TF z'ttmRjh3iQbN[ 9Ja#HKe ӿrq`θ8xrқKsA05 } W2>ܫ)TݯH+r,ZXޖ%\ 4 kY֤L+r.u[Mª5l,BR*<kƊͶ wfБn񒖽V(i+9)77e61LLV9'Ww?9Ob!Qy#B2rw䣶8.S%l9,HP }̪3׸cn,91v`˙@}#`\^sﳙA nw5I#e/[` &9ji;Y{JʛYdx xʃ*mTƁِ55jcBS:B?|Z$KpCU޼ȦMWpǁ1|l QDӼ^al!H{4M)C S. [y{][]hA Yc]ˋJl5ܘ] W[Lf.<;f{O5 `1-UTm\B%TBmD}PHG #A %.H鴎Nka ~ur&mʹۨ/ Φ/*sY7[sYI,:j4hUS