6 slices bacon
1 med. onion, finely chopped
1 sm. green pepper, finely chopped
1 (28 oz.) can tomatoes, cut up
1 c. water
3/4 c. long grain rice
1 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. chili powder
1/8 tsp. pepper
Dash bottled hot pepper sauce

In a 10 inch skillet, cook bacon until crisp. Drain on paper toweling; crumble and set aside. Drain fat from pan, reserving 2 tablespoons drippings in skillet. In the bacon drippings, cook onion and green pepper until tender. Stir in undrained tomatoes, water, rice, brown sugar, Worcestershire sauce, salt, chili powder, pepper, and hot pepper sauce. Cover; simmer about 30 minutes or until rice is done and most of the liquid is absorbed. Top with the crumbled bacon. Sprinkle with shredded Cheddar cheese, if desired. Makes 6 servings.