Shrimp and Chicken Pilaf

In a large skillet, over medium heat, cook bacon until crisp. Remove from pan and set aside.

Reserve 1 tablespoon of the fat. In the same skillet, saute the chicken, onion and garlic in the fat until tender.

Stir in the rice, broth, tomatoes, lemon juice, sherry and peppers.

Bring to a boil.

Cover, reduce the heat and simmer 25 minutes or until rice is tender.

Stir in the shrimp and bacon; cook and stir until the shrimp is cooked and pink, about 5 minutes.

Makes 8 servings.