2 slices bacon
1 c. tomatoes, about 16 oz., undrained, cut up
1 pouch onion soup mix
2 c. water
1 med. bay leaf
1/2 tsp. hot pepper sauce
1 c. reg. rice, uncooked
1 1/2 lbs. fish or seafood (firm white fish, cut into chunks, scallops or shelled shrimp)
1 med. green pepper, diced

1. In 10 inch skillet over medium heat, cook bacon until crisp. Remove to paper towels to drain. Crumble; set aside. Spoon off drippings.

2. In skillet, combine tomatoes, soup mix, water, bay leaf and hot pepper sauce. Heat to boiling. Stir in rice. Reduce heat to low. Cover; simmer 20 minutes, stirring occasionally.

3. Add fish and green pepper. Cover; cook 12 minutes or until fish flakes easily with fork or seafood is done. Remove bay leaf. Top with reserved bacon. Makes 6 servings.