1/2 lb. good quality bacon
2 medium onions, chopped
2 16 oz. cans tomatoes
3 heaping tbsp. brown sugar
1 tsp. salt
4 heaping c. long grain cooked rice
2 heaping tbsp. cornstarch, dissolved in cold water
1/2 lb. good quality sausage
1 large bell pepper, chopped
1/2 c. water
1 heaping tbsp. white vinegar
1 tsp. pepper

Fry bacon until crisp in a large iron skillet. Fry sausage in a separate pan until done. Discard sausage drippings. Pour off excess bacon drippings, but leave enough to cover the onion and bell pepper and sauté on medium high heat for 3 minutes. Add tomatoes, water, and seasonings. Bring to a boil. Cover skillet; lower heat and cook for 15 minutes, stirring occasionally. Add cornstarch mixture, stirring until thickened. When thick and creamy, add rice, crumbled bacon, and sausage. Mix well. Pour into greased casserole dish.

Bake in a preheated 350°F oven for 25 minutes.