8 slices bacon
1 c. diced ham
1 1/2 c. mixed vegetables
3 1/2 c. canned tomatoes
3 c. water
1 1/4 c. packaged precooked rice
1 to 2 tsp. salt
1/8 tsp. pepper
1 tbsp. parsley flakes

Fry the bacon in a skillet until crisp. Drain and crumble. Pour 2 tablespoons drippings from skillet into a kettle. Add the ham and cook until lightly browned. Add the bacon and remainign ingredients except parsley and bring to a boil. Reduce heat and simmer until rice is cooked and vegetables are tender, adding water, if needed. Add parsley just before serving. 6 to 8 servings.