3 slices bacon
1 sm. onion, chopped
1/4 c. green pepper, chopped
1/4 c. celery, chopped
1 c. water
1/2 tsp. salt
3/4 c. packaged pre-cooked rice
2 c. canned tomatoes
1 tsp. sugar
1/4 tsp. Worcestershire sauce
1 c. grated cheese

Fry bacon in heavy 2 quart saucepan; drain on paper towel, remove all but 1 tablespoon of bacon fat. Add chopped vegetables to saucepan. Brown over low heat; stirring often. Add water and salt, bring to boil. Stir in rice, tomatoes, sugar and Worcestershire sauce. Cook 5-10 minutes, just until rice is tender, stir gently. Add crumbled bacon and sprinkle with cheese. Cover and cook 5 minutes until cheese melts. Serve hot.