8 slices bacon, cooked crisp (save half of the fat)
1/4 c. green pepper, chopped
1 c. onion, chopped
1 (1 lb.) can tomatoes, chopped
1 1/2 c. water
3/4 c. raw long grain rice
1/2 c. chili sauce
1 tsp. salt
1 tsp. brown sugar
1/2 tsp. Worcestershire sauce
Dash of pepper

In a 10 inch skillet, cook onion, green pepper, and bacon fat until tender, but not brown. Add tomatoes, water, rice, chili sauce, salt, brown sugar, pepper, and Worcestershire sauce. Cover and simmer 35 to 40 minutes. Crumble bacon on top.