Cajun Chicken Jambalaya with Veggies

Ingredients

• 6 boneless skinless chicken thigh cutlets
• 1/2 tsp salt
• 3 tbs vegetable oil
• 1 large green pepper, chopped
• 6 scallions, chopped
• 1 celery stalk, chopped
• 1 cup long grain white rice
• 3 oz Canadian bacon, diced
• 1 cup medium salsa
• 14 oz can chicken broth

Procedures

1. Cut chicken into chunks. Sprinkle with salt.
2. In skillet, heat oil. Cook chicken 8 min. or until golden brown. Remove chicken from skillet.
3. In same skillet, cook green pepper, 3/4 of scallions and celery 5 min. or until pepper is tender.
4. Add rice to skillet and cook 1 min.
5. Return chicken to skillet. Stir in bacon, salsa and broth.
6. Bring to a boil, reduce heat, cover and simmer 25 min. or until rice has absorbed liquid and juices of chicken run clear.
7. Remove from heat, let stand 5 min.
8. Sprinkle with remaining scallions. Serve in bowls.

MAKES 4 SERVINGS OF CAJUN CHICKEN JAMBALAYA