6 slices bacon or hamburger
1 med. onion, finely chopped
1 sm. green pepper, chopped
1 (28 oz.) can tomatoes, cut up
1 c. water
3/4 c. long grain rice
1 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. chili powder
1/8 tsp. pepper
Dash of hot sauce

In a skillet, cook bacon until crisp, drain on paper and crumble. Set aside.

Drain fat from pan reserving 2 tablespoons in skillet. Cook onions and green pepper until tender. Stir in undrained tomatoes, water, rice, brown sugar, Worcestershire sauce, salt, hot pepper sauce and chili powder.

Cover and simmer about 30 minutes or until rice is done and most of the liquid is absorbed. Top with crumbled bacon. Sprinkle with shredded Cheddar cheese if desired.