4 slices bacon
1 c. chopped onion
1/2 c. diced green pepper
1 (16 oz.) can tomatoes
Water
1 (8 oz.) can tomato sauce
2 tsp. sugar
1 tsp. salt
1 1/3 c. long grain rice
1/2 c. shredded Cheddar cheese

Fry bacon, drain on paper towel, crumble and set aside. Saute onion and green pepper in a tablespoon of bacon drippings until tender. Drain tomatoes, reserving juice; add enough water to juice to make 1 3/4 cups. Cut up tomatoes.

To onion mixture add liquid, tomatoes, tomato sauce, sugar and salt; heat to boiling. Remove from heat. Stir in rice. Pour into greased casserole. Cover and bake 35 minutes at 350 degrees, or until liquid is absorbed and rice is tender. Fluff rice with fork, sprinkle with cheese and return to oven for 5 minutes. Garnish with bacon.