1 quart oysters, drained (reserve juice)
4 slices bacon
1 medium onion, chopped
2 ribs celery, chopped
1 small bell pepper, chopped
2 cups raw rice
salt and pepper to taste

Fry bacon until crisp. Remove bacon. Sauté onions, celery and pepper in bacon grease until onions are translucent. Crumble bacon and return to pot. Add drained oysters and cook until they release juice, 1 to 2 minutes. Add rice; add water to reserved oyster juice to make 2 cups liquid. Stir liquid into rice, bring to a boil, lower to a simmer, cover and cook exactly 20 minutes. Remove pot from heat and let sit 20 minutes. Fluff up rice with a fork. If needed add more seasonings, and serve.

Serves 4.