In a bowl, combine dried oregano, dried thyme, dried basil, paprika, salt, black pepper, and red pepper.

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove and crumble, reserving 1 tablespoon of bacon drippings.

Add chopped onion, celery, green bell pepper, and minced garlic to the drippings. Sprinkle with half of the oregano mixture and sauté for 10 minutes until vegetables begin to brown, stirring frequently. Remove vegetables from pan.

In a large zip-top plastic bag, place the remaining oregano mixture, chicken, and fish. Seal and shake well to coat.

Add chicken mixture to the Dutch oven and sauté for 5 minutes.

Add the sautéed vegetable mixture, uncooked long-grain rice, 1/2 cup of thinly sliced green onion tops, low-salt chicken broth, diced tomatoes, and bay leaves to the pan. Bring to a boil.

Cover, reduce heat, and simmer for 20 minutes, stirring occasionally.

Remove from heat and discard bay leaves.

Garnish with crumbled bacon and the remaining 1/2 cup of green onions.