4 to 6 slices bacon
1 med. onion, chopped
2 ribs of celery, chopped
1 sm. bell pepper, chopped
2 c. raw rice
1 lb. can tomatoes, drain & reserve juice
8 oz. can tomato sauce
1 tsp. salt
1 tsp. sugar
Black pepper & Tabasco sauce to taste

Fry bacon until crisp. Remove bacon. Saute onions, celery and bell pepper in bacon grease until soft. Crumble bacon and return to pot. Add rice, stir to coat rice with grease. Add tomatoes. Measure reserved tomato juice, tomato sauce and enough water to measure 3 cups of liquid. Lower heat until barely simmering. Cover pot and simmer for 25 minutes. Fluff with fork and serve. Yield: serves 8 to 10.