450 g chicken breasts diced
200g shrimps peeled
300 ml chicken broth
100 g bacon
1 teaspoon Worcestershire sauce
1 teaspoon chili powder
1 teaspoon cumin
100 g celery
1 green bell pepper
150 g rice
Salt and pepper to taste
Peel and chop the onion. Clean and cut the bell pepper into dices. Chop the celery and the tomatoes.
In a skillet heat some olive oil over high heat.
Add the onion and bell pepper and sauté for about 3 minutes. Then add the bacon, tomatoes, Worcestershire sauce, cumin, chili powder and pour the chicken broth.
Bring to a boil, reduce heat to a simmer and cook for about 10 minutes until the rice is tender.
Add the chicken and the shrimps and cook for 8 to 10 minutes more.
Add salt and pepper to taste before serving.