8 slices of bacon
1 cup finely chopped onion
1/4 cup chopped green pepper
1 pound can tomatoes
1 1/2 cups of water
3/4 cup uncooked long grain rice
1/2 cup chilli sauce
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon Worcestershire sauce
and dash of pepper

In a 10 inch skillet, cook bacon crisp, remove. Pour off half the fat. In remaining fat cook onion and green pepper till tender but not brown. Add can of tomatoes, water, rice, 1/2 cup chilli sauce, salt, brown sugar, Worcestershire sauce, and dash of pepper.

Cover and simmer 35 to 40 minutes. Crumble bacon on top. Trim with parsley.

Makes 6 servings.

Submitted by: R. Stovin