8 slices bacon
1 c. finely chopped onions
1/4 c. chopped green pepper
1 (1 lb.) can tomatoes
3/4 c. uncooked rice
1/2 c. chili sauce
1 tsp. salt
Dash of pepper
1 tsp. brown sugar
1/2 tsp. Worcestershire sauce

Cook bacon until crisp; remove bacon and pour off half of fat. Cook onions and green pepper in remaining fat until tender but not brown. Add remaining ingredients. Cover and simmer for 45 minutes. Garnish with crumbled bacon and parsley. Yield: 6-8 servings.