4 slices bacon
1 c. onion, chopped
1/2 c. green pepper, diced
1 (16 oz.) can tomatoes
Water
1 (8 oz.) can tomato sauce
2 tsp. sugar
1 tsp. salt
1 1/3 c. regular long grain rice
1/2 c. cheddar cheese, shredded

Preheat oven to 350 degrees. In 12" skillet over medium heat, fry bacon crisp; drain on paper towels, crumble and set aside. Pour off all but 2 tablespoons drippings. In hot drippings, cook onions and green pepper until tender, stirring often, about 5 minutes. Into measuring cup, drain tomatoes; add enough water to tomato liquid to make 1 3/4 cups. Cut up tomatoes. To onion mixture, add liquid, tomatoes, tomato sauce, sugar and salt; heat to boiling. Grease 1 1/2-quart casserole. Remove from heat and stir in rice; pour into casserole. Cover and bake 35 minutes or until rice is tender and liquid absorbed. Fluff rice with fork; sprinkle with cheese and bake 5 minutes. Garnish with bacon.

Brittany's Mom