8 slices bacon, cooked crisp
1 onion, chopped fine
1/4 c. chopped green pepper
1 lb. canned tomatoes
1 1/2 c. water
3/4 c. uncooked long grain rice
1/2 c. chili sauce
1 tsp. salt
1 tsp. brown sugar
1/2 tsp. Worcestershire sauce
dash of pepper
parsley

In a 10 inch skillet, cook bacon until crisp. Remove. Pour off half the fat. In remaining fat, cook chopped onion and green pepper until tender, but not brown. Add tomatoes, water, rice, chili sauce, salt, brown sugar, Worcestershire sauce and pepper. Cover and simmer 35 to 40 minutes. Crumble bacon on top. Trim with parsley.

Makes 6 servings.