8 slices bacon
1 c. finely chopped onion
1 1/2 c. water
1/2 c. chili sauce
1 tsp. brown sugar
1/2 tsp. Worcestershire sauce
1/4 c. chopped onion
1 (1 lb.) can tomatoes
3/4 c. uncooked rice
1 tsp. salt
Dash pepper

Cook bacon until crisp; remove. Pour off half the fat. In remaining fat, cook onion and green pepper until tender but not brown. Add remaining ingredients. Cover and simmer 45 minutes. Crumble bacon on top. Trim with parsley. Serves 6 to 8.