Chicken and Shrimp Pilaf

1. In a large skillet over medium heat, fry the bacon until crisp. Transfer to paper towels to drain; crumble and set aside.
2. In a medium saucepan, combine the rice with the chicken stock and bacon drippings. Bring to a boil over medium heat. Reduce the heat to low, cover the pan, and simmer for 18 minutes. Remove from the heat and let stand for 4 to 5 minutes.
3. In the skillet, melt the butter; add onion, celery, and bell pepper. Cook, stirring, until onion is translucent and vegetables are tender. Add the flour to the vegetable mixture and stir to blend. Continue cooking, stirring, for 2 minutes.
4. Add the Worcestershire sauce to the skillet along with the shrimp and chicken. Cook, stirring, for about 5 to 6 minutes, or until the shrimp is cooked. Season with salt and pepper.
5. Add cooked rice and bacon to the skillet and stir to blend; heat through. If the rice mixture seems dry, add a small amount chicken broth to moisten.
6. Add salt and pepper, to taste.
7. Garnish with fresh chopped parsley or green onions.

4 Servings