1 c. rice
2 cans beef bouillon soup or cubes
1 green pepper, diced
1 can mushrooms (opt.)
6 strips bacon

Fry bacon until crisp, remove from skillet and add onion, pepper and celery to drippings. Saute. Put rice, bouillon and crumbled strips of bacon in large Pyrex dish. Stir in sauteed ingredients and cover. Cook at 275 degrees for about 1 1/2 hours. If mushrooms are used, stir in while still hot after cooking is completed.

Serves 6.