Chicken & rice jambalaya-style
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Wmo6n`a?,3i;Nmo6.C5D[%R%);F#%mf "{']$1:8o#rMI}<뾽@}1wI L&ɳTZX =j qp& z=V0bL`4\5qlCc4l-,>g|m) NSQ5aXW(43^bD.bXGR 3*Fb^2!I4 `*R1ȀM:`M؍& j4F/bMX=qpbMZ0e"d %[u*Aݳ6:>4H.g5Ƭ!61cpo FȐȨ Dr?ߧ|g`Sllf+U俻PB9hg w`&]jңCY2/0DaFLmua-#H#Gis$a[J"x6]iÑ8?~|L\k 5e|xP*ToH+Wr,UT5-KriϋײI~YV q_(;붚eMqk.Y-o_+6J "(ܙ@G\IsZ.]!BaN!~&]iZhI~%O|Nj/Yx ?;,8' .+([.!ypjcVƅ4U1!#z3a# bfŘk~ei 3Ldkf=EPG6^MMS-4v Taf6Y2+mQz:*l= Mu:/4pCZe ,AMD[>Ö_XAn&iAl!H{4r&Mϊ}c 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?,3i;Nmo6.C5D[%R%);F#%mf "{']$1:8o#rMI}<뾽@}1wI L&ɳTZX =j qp& z=V0bL`4\5qlCc4l-,>g|m) NSQ5aXW(43^bD.bXGR 3*Fb^2!I4 `*R1ȀM:`M؍& j4F/bMX=qpbMZ0e"d %[u*Aݳ6:>4H.g5Ƭ!61cpo FȐȨ Dr?ߧ|g`Sllf+U俻PB9hg w`&]jңCY2/0DaFLmua-#H#Gis$a[J"x6]iÑ8?~|L\k 5e|xP*ToH+Wr,UT5-KriϋײI~YV q_(;붚eMqk.Y-o_+6J "(ܙ@G\IsZ.]!BaN!~&]iZhI~%O|Nj/Yx ?;,8' .+([.!ypjcVƅ4U1!#z3a# bfŘk~ei 3Ldkf=EPG6^MMS-4v Taf6Y2+mQz:*l= Mu:/4pCZe ,AMD[>Ö_XAn&iAl!H{4r&Mϊ}c


 
      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)

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