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Receta Chicken And Rice Jambalaya Style
by Global Cookbook

Chicken And Rice Jambalaya Style
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Ingredientes

  • 2 x SLICES OF BACON
  • 2 c. WATER
  • 1 pkt LIPTON CAJUN STYLE RICE
  • 2 Tbsp. KETCHUP
  • 3/4 lb CHICKEN BREAST MEAT
  • 1/2 c. Frzn PEAS (OPTIONAL)

Direcciones

  1. CUT CHICKEN INTO 1 INCH SQUARES. SET ASIDE. IN A LARGE SKILLET, COOK BACON Till 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.
  2. REDUCE HEAT AND SIMMER FOR 3 Min, STIRRING OCCASIONALLY. STIR IN CHICKEN AND BACON (ALSO PEAS IF USED). COOK ANOTHER 5 - 10 Min Or possibly Till CHICKEN AND RICE ARE TENDER. EACH SERVING = 25 % CALORIES FROM FAT.