8 slices bacon, cooked and crumbled, reserving 2 tbsp. drippings
3/4 c. chopped onion
2 c. water
1/2 c. uncooked long grain rice
4 tsp. tomato flavor bouillon
1 bay leaf
1/2 c. chopped green bell pepper
2 med. green bell pepper, halved, seeded, and blanched

In skillet, cook onion in reserved drippings until tender. Stir in water, rice, bouillon, and bay leaf; bring to a boil. Reduce heat, cover, and simmer 25 minutes or until liquid is absorbed. Stir in chopped green pepper and bacon; cover and simmer 5 minutes or until rice is tender. Spoon rice into pepper halves to serve. Refrigerate leftovers.