2 each slices of bacon
2 cup water
1 pkg lipton cajun style rice
2 tablespoon ketchup
3/4 lb chicken breast meat
1/2 cup 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.
