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!
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 yellow onion
- 1/2 cup thinly sliced celery
- 1/4 cup chopped bell pepper
- 1 tablespoon all-purpose flour
- 1 teaspoon Worcestershire sauce
- 1 pound medium to large shrimp, peeled, cleaned and deveined*
- 1 cup diced cooked chicken
- 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.
Tried this recipe?Let us know how it was!