8 slices bacon
1 c. chopped onion
1/4 c. chopped green bell pepper
1 (16 oz.) can stewed tomatoes
1 1/4 c. water
3/4 c. long grain rice
1/2 c. chili sauce
1/2 tsp. salt
1/2 tsp. celery salt
1 tsp. brown sugar
1/2 tsp. Worcestershire sauce
1 tsp. paprika
Dash pepper
1/2 c. shredded sharp cheddar cheese

Saute bacon until crisp, drain, crumble bacon. Reserve 2 tablespoons bacon drippings, saute onion and green pepper in drippings until tender. Stir in bacon and remaining ingredients, except cheese. Simmer, covered until moisture it absorbed, about 40 minutes. Sprinkle with cheese, cover until cheese melts (about 2 minutes). Yield: 8 cups.

To Reheat in Microwave: Prepare in microwaveable baking dish. Do not add cheese. Microwave (HIGH), covered, 5 minutes. Stir, microwave (HIGH) until heated through (2 to 3 minutes). Sprinkle with cheese; let stand 2 minutes.