1/2 lb. (5 slices) bacon
1/2 c. chopped onion
2 c. raw rice, rinsed several times
2 c. (1 lb. can) stewed red tomatoes and their juice
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. hot pepper sauce (optional)
2 1/2 c. water

Fry bacon until crisp. Remove from pan and crumble. Cook onions until tender in bacon drippings. Add washed rice, tomatoes and their juice, water, seasonings and crumbled bacon. Cook over low heat about 10 minutes.

Pour into 2 quart casserole. Cover tightly. Bake at 350 F. for 1 hour, stirring with a fork a few times and adding water if rice seems too dry. Serves 8-10.