Chicken Rice Pilaf With Shrimp and Bacon
Shrimp, and crumbled cooked bacon flavor this savory chicken rice pilaf. It’s an easy and delicious dish loaded with texture and flavor!
This chicken rice pilaf makes a satisfying lunch or dinner dish with a tossed salad or sliced fresh tomatoes and cucumbers. The pilaf is made with rice, chicken, shrimp, and bacon. The flavors are excellent! Sliced scallions or parsley garnish the finished dish.
Feel free to bake the bacon, but remember to save the drippings because they’re used to sauté the rice. You can vary the vegetables as well. Omit the bell pepper, and add some sliced mushrooms or julienned carrots. Peas are an excellent addition—steam them until tender and add them to the rice just before it’s ready.
What Is Pilaf?
Pilaf, sometimes spelled pilau or perloo, is a rice dish cooked in a seasoned broth. The rice is first sautéed in oil or butter, giving it a lovely, nutty flavor. Various cultures have many variations, and some common ingredients include cumin, cardamom, cinnamon, and bay leaves. This chicken and shrimp pilaf is a basic Southern Lowcountry version.
What You’ll Like About This Dish
Bold, layered flavor. Bacon, shrimp, chicken, and vegetables give every bite depth.
One-pan style meal. Simple steps and straightforward ingredients make it weeknight friendly.
Comforting texture. Tender rice, juicy shrimp, and crisp bacon create a satisfying mix.
Flexible and forgiving. Works with leftover chicken, different vegetables, or added seasoning.
Ingredient Notes
- Bacon: Adds smoky richness and provides drippings for sautéing the rice.
- Long-grain rice: Gives you light, separate grains—ideal for pilaf.
- Chicken stock: Adds flavor as the rice cooks.
- Butter: Helps soften the vegetables and build the sauce.
- Onion, celery, bell pepper: Classic aromatic trio for flavor.
- Flour: Slightly thickens the mixture and helps the sauce cling.
- Worcestershire sauce: Adds savory depth and umami.
- Shrimp: Medium or large shrimp cook quickly and stay tender.
- Cooked chicken: Rotisserie chicken or leftovers work great.
- Scallions or parsley: Fresh garnish for color and brightness.
Steps to Make Chicken Rice Pilaf With Shrimp and Bacon
- Cook the bacon until crisp; drain and set aside.
- Sauté the rice in the bacon drippings, then add the stock and simmer until tender.
- In another pan, cook the onion, celery, and bell pepper in butter until softened.
- Stir the flour into the vegetables, then add Worcestershire, shrimp, and chicken.
- Cook until the shrimp is opaque.
- Stir in the cooked rice and crumbled bacon; moisten with a splash of stock if needed.
- Adjust the seasoning and garnish before serving.
Pro Tip:
Sauté the rice in the bacon drippings until lightly toasted, then add the stock. This deepens the flavor and helps the grains stay fluffy and separate.
Recipe Variations
- Spicy version. Add cayenne pepper, Cajun seasoning, or diced jalapeño.
- Veggie boost. Stir in peas, carrots, spinach, or small broccoli florets.
- Seafood-forward. Add extra shrimp or a handful of cooked crabmeat.
- Herb variation. Finish with thyme, parsley, or chives for added freshness.
- No-bacon option. Use butter or olive oil and add smoked paprika for flavor.
Serving Suggestions
- Serve with a crisp green salad or cucumber-tomato salad.
- Pair with roasted green beans, asparagus, or steamed broccoli.
- Add garlic bread or dinner rolls to round out the meal.
- Choose a light white wine such as Sauvignon Blanc or Pinot Grigio.
How to Store
Refrigerate: Store leftovers in an airtight container for 2 to 3 days.
Reheat: Warm gently in a skillet with a splash of stock or water to loosen the rice.
Freeze: Not recommended due to the texture change in shrimp and rice.
Chicken Rice Pilaf With Shrimp and Bacon
Ingredients
- 6 strips bacon
- 1 cup long grain rice, uncooked
- 2 cups chicken stock, preferably low sodium or unsalted
- 3 tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup celery, thinly sliced
- 1/4 cup bell pepper, chopped
- 1 tablespoon all-purpose flour
- 1 teaspoon Worcestershire sauce
- 1 pound shrimp, medium to large, peeled, cleaned and deveined*
- 1 cup cooked chicken, diced
- Kosher salt and freshly ground black pepper, to taste
- thinly sliced scallion tops or chopped fresh parsley, for garnish
Instructions
- Cook the bacon in a large skillet; drain on paper towels and set aside.
- In the same skillet in the bacon drippings, sauté the rice for 2 minutes. Add the chicken stock; cover the pan and cook for 15 to 20 minutes, or until the rice is tender. Add more stock or water if necessary.
- Meanwhile, in another heavy skillet or saucepan, 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. 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, to taste.
- Add the cooked rice and crumbled bacon to the shrimp and chicken mixture; stir and heat through. If the rice mixture seems dry, add a small amount of chicken stock or water to moisten.
- Add salt and pepper to taste.
- Garnish with sliced scallion tops or fresh chopped parsley before serving.
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.
