1 pound shrimp, peeled, deveined, coarsely chopped if large
1 1/2 cups diced cooked chicken
1 can (14.6 ounces) diced tomatoes
1 teaspoon Worcestershire sauce
sliced green onion tops, for garnish, optional
salt and pepper to taste
Instructions
Cook the bacon until crisp; drain on paper towels. Crumble and set aside.
Leave 1 tablespoon of bacon drippings in the skillet and add the butter.
Place the skillet over medium heat. Add the celery, onion, and bell pepper. Cook the vegetables, stirring frequently, until vegetables are tender.
Add the shrimp, chicken, Worcestershire sauce, and tomatoes to the skillet. Cook the mixture for about 5 to 7 minutes, or until the shrimp is cooked through.
Add the rice and crumbled bacon to the skillet and mix thoroughly.