5 slices bacon
1 sm. onion, chopped
1/2 c. bell pepper, chopped
4 c. cooked rice
2 (14 1/2 oz.) cans tomatoes, chopped with juice
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. hot sauce

Fry bacon crisp. Remove, crumble and set aside. Pour all but 1 teaspoon fat off. Saute onions and bell pepper in drippings until tender. Stir in rice. Fry about 2 minutes. Add tomatoes and simmer, covered, about 5 minutes. Season with salt, pepper and hot sauce.