6 slices lean bacon
1 c. chopped onion
1/2 to 1 c. chopped & seeded red pepper
1 c. uncooked long grain white rice
Couple of drops of Tabasco, more if you like it hotter
1 tsp. paprika
1 tsp. sugar
1 tsp. salt
2 med. firm ripe & peeled tomatoes or 1 c. canned tomatoes
1 1/2 c. cold water

In a skillet fry bacon, turning slices until they are crisp and brown and all fat is rendered. Place on paper towel then crumble slices.

Pour off all but 4 tablespoons of the fat. Fry onion and red pepper over moderate heat, stirring frequently about 5 minutes or until onions are soft and translucent, not brown. Add rice and stir until grains glisten with the fat, then mix in the Tabasco, paprika, sugar, salt, tomatoes and water.

Bring to a boil over high heat, cover skillet and reduce heat to low. Simmer about 20 minutes or until all liquid is gone and rice is tender. Remove skillet from heat, set aside still covered for 10 minutes. Transfer the rice to a heated bowl, scatter crumbled bacon on top.

Green peppers do not work. Red peppers give it the proper taste.