6 slices bacon, diced
1 c. chopped onions
1 c. chopped green pepper
1 c. uncooked rice
2 c. beef broth
1/4 tsp. seasoned pepper
2 fresh tomatoes, cut in eighths

In a 10-inch skillet, cook bacon until crisp. Drain fat, leaving 2 tablespoons (or less) in skillet. Add onions and green peppers. Cook until tender. Stir in rice and continue cooking until rice is golden. Add broth and pepper. Heat to boiling. Stir once or twice; arrange tomatoes in broth. Cover, reduce and simmer for 15 minutes or until rice is tender and liquid is absorbed. Fluff rice with a fork. 6 servings.