8 slices bacon
1 c. minced onion
1/4 c. chopped green pepper
1 1/2 c. water
1 lb. can tomatoes (2 c.)
1 c. grated Cheddar cheese
3/4 c. rice
1/2 c. chili sauce
1 tsp. salt
1/4 tsp. pepper
1 tsp. brown sugar
Worcestershire sauce

Cook bacon till crisp; drain on paper towel. Pour off half the bacon fat. In remaining hot fat, cook onion and green pepper till tender, but not brown. Add remaining ingredients, except bacon. Cover and simmer 45 minutes. Serve with bacon and cheese crumbled on top. Makes 8 servings.