5 slices bacon, diced
2/3 c. chopped green pepper
3 tomatoes peeled, cut in eighths
1 tsp. salt
1/2 c. chopped onions
1 clove garlic, minced
3 c. cooked rice
1/4 tsp. ground black pepper

In a large skillet cook bacon until almost crisp. Pour off fat, reserving 2 tablespoons. Add reserved fat to skillet. Stir in onions, green pepper, and garlic. Cook until vegetables are tender crisp. Add tomatoes, rice and seasonings. Heat thoroughly. Makes 6 to 8 servings.