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This Southern-style rice skillet is a hearty all-in-one meal that comes together easily in one pan. The savory combination of chicken, shrimp, and bacon gives it that classic surf and turf appeal, while tomatoes and Creole-inspired aromatics add bold flavor.
It’s an ideal weeknight meal or casual dinner party dish — serve it with garlic bread or a simple salad and you’re good to go. Leftovers reheat well too, making it just as good the next day!
What You’ll Like About This Dish
One-pan convenience. This dish is easy to prepare in a single skillet for quick cleanup and minimal fuss.
Big, bold flavor. Shrimp, chicken, bacon, and Worcestershire sauce give it rich, savory depth with a Southern flair.
Flexible and satisfying. It’s easy to adapt based on your proteins and veggies — great for using up leftovers or pantry staples.
Ingredient Notes
- Rice: Cooked white rice works best here, but long grain, jasmine, or even brown rice can be used.
- Shrimp: Medium to large shrimp, peeled and deveined. Chop if they’re oversized.
- Chicken: Use cooked chicken — rotisserie or leftover grilled chicken works well.
- Bacon: Adds smoky flavor and texture — cook it crisp and crumble it in at the end.
- Tomatoes: A 14.5-ounce can of diced tomatoes adds moisture and acidity.
- Aromatics: Celery, onion, and bell pepper build a flavorful base.
- Worcestershire Sauce: Adds umami richness that ties the flavors together.
Steps to Make Surf and Turf Rice Skillet
- Cook the bacon until crisp in a large skillet, then drain on paper towels. Crumble and set aside.
- Leave about 1 tablespoon of bacon drippings in the skillet and add the butter.
- Sauté the celery, onion, and bell pepper until tender and aromatic.
- Add the shrimp, cooked chicken, Worcestershire sauce, and tomatoes. Cook until the shrimp is opaque and cooked through, about 5 to 7 minutes.
- Stir in the cooked rice and crumbled bacon, mixing well to combine.
- Season with salt and pepper to taste and heat through.
- Garnish with sliced green onion tops, if using, and serve hot.
Tips
- Use cold rice. Day-old or chilled rice works best for skillet meals — it’s less likely to become mushy when stirred in.
- Don’t overcook the shrimp. They cook quickly and can become rubbery if left too long in the pan.
- Prep ahead. Dice your vegetables and have the chicken and shrimp ready to go before you start cooking to streamline the process.
Recipe Variations
- Swap the protein. Use andouille sausage instead of chicken for a smoky, spicy twist.
- Turn up the heat. Add cayenne, hot sauce, or crushed red pepper flakes for a spicier version.
- Add more veggies. Sliced mushrooms or zucchini are great additions.
- Make it saucy. Stir in a few tablespoons of tomato sauce or broth for a slightly wetter dish.
Serving Suggestions
- Serve with garlic bread or a warm crusty baguette.
- Add a simple green salad for freshness and balance.
- Pair with sweet tea, lemonade, or a light white wine.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze? Freezing is not recommended, as the shrimp and rice may become mushy when thawed.
To Reheat: Reheat gently in a skillet over low heat or microwave in short intervals, adding a splash of broth if needed to loosen it.
Southern Surf and Turf Rice Skillet
Ingredients
- 6 strips bacon
- 2 tbsp butter
- ½ cup chopped celery
- ½ cup chopped onion
- ¼ cup chopped bell pepper
- 1 pound shrimp, peeled, deveined, coarsely chopped if large
- 1 ½ cups diced cooked chicken
- 1 tsp Worcestershire sauce
- 1 (14.5-ounce) can diced tomatoes, with juice
- 2 cups cooked long-grain white rice
- salt and pepper to taste
- sliced green onion tops (optional), for garnish
Recommended Equipment
Instructions
- Cook the bacon in a large skillet over medium heat until crisp; drain on paper towels. Crumble and set aside.6 strips bacon
- Leave about 1 tablespoon of bacon drippings in the skillet and add the butter.2 tbsp butter
- Add the celery, onion, and bell pepper, and cook the vegetables, stirring frequently, for about 4 to 5 minutes or until tender.1/2 cup chopped celery | 1/2 cup chopped onion | 1/4 cup chopped bell pepper
- Add the prepared shrimp, chicken, Worcestershire sauce, and tomatoes with their juice to the skillet. Cook for about 4 to 6 minutes, or just until the shrimp are opaque and cooked through.1 pound shrimp | 1 1/2 cups diced cooked chicken | 1 (14.5-ounce) can diced tomatoes | 1 tsp Worcestershire sauce
- Add the rice and crumbled bacon to the skillet and mix thoroughly.2 cups cooked long-grain white rice
- Taste and add salt and pepper as needed; heat through.salt and pepper to taste
- Garnish with sliced green onion tops, if desired.sliced green onion tops (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
