2 c. rice, cooked according to pkg. directions
3 1/2 c. water
1 lg. can whole tomatoes
1/2 lb. bacon
1 lg. onion
1 bell pepper
1-3 tbsp. Mexican seasoning (Schilling)
2 cloves garlic
1 can niblets corn
Salt & pepper to taste

Cook bacon until crisp. Drain and crumble; set aside. In 3 tablespoons dripping saute chopped onion, bell pepper and garlic. Add canned tomatoes, corn, seasonings and bacon. Simmer for 10-15 minutes or until rice is done. Sauce should cook until thickened. In casserole, combine rice and sauce. Mix well. Heat in 350 degree oven for 15-30 minutes or until heated through.