Preparation time: 15 minutes. Cooking time: 50 minutes. Oven temperature: 350 degrees. Serves: 4.

6 slices bacon
1/2 c. chopped green onions
1 c. brown rice
1 can (16 oz.) stewed tomatoes
1 c. hot water
1 tsp. curry powder
1/2 tsp. salt
1/4 tsp. each red pepper sauce & cayenne pepper
1/2 c. chopped red or green pepper
1/2 c. chopped celery

1. Fry the bacon until crisp. Remove and keep whole or crumble, if you wish. In 2 tablespoons bacon fat, cook onions until soft. Stir in rice.

2. Place tomatoes, water, curry powder, salt, red pepper sauce and cayenne pepper in blender container. Puree. Add to the rice along with green pepper and celery.

3. Cover and cook over low heat for 10 minutes. Spoon into a 1 1/2 quart casserole.

4. Cover. Bake at 350 degrees for about 40 minutes. Stir a few times, but cover quickly to prevent moisture from escaping. Serve from casserole topped with bacon.

Good served with: Fried shrimp and oysters, broiled shark or sauteed snapper, cold marinated string beans and crisp rolls. Recipe may be halved or doubled.

HEALTH NOTE: To reduce sodium, halve the amount of salt and use no-salt-added stewed tomatoes.

TIPS: Top-of-the-stove rice can be made in the same way, especially in the summer to keep the kitchen cool. Crushed canned tomatoes can be used without blending. For a very dry rice, cut the amount of water to 1/2 cup.