2 slices bacon
1 (16 oz.) can tomatoes, undrained and cut up
1 pouch onion soup mix
2 c. water
1 med. bay leaf
1/2 tsp. hot pepper sauce
1 c. regular rice, uncooked
1 1/2 lb. fish or seafood, firm white fish cut into chunks, scallops or shrimp
1 med. green pepper, diced

In 10 inch skillet, over medium heat, cook bacon until crisp. Remove to paper towels to drain. Crumble; set aside. Spoon off drippings. In skillet, combine tomatoes, soup mix, water, bay leaf and hot pepper sauce. Heat to boiling. Stir in rice, reduce heat to low. Cover, simmer 20 minutes, stirring occasionally. Add fish and green pepper. Cover, cook 12 minutes or until fish flakes easily with fork or seafood is done. Remove bay leaf. Top with reserved bacon. Makes 6 servings.