4 slices bacon
1 c. chopped onion
1/2 c. chopped green pepper
1 (16 oz.) can whole tomatoes, undrained
2 tsp. sugar
1 tsp. salt
1 1/3 c. uncooked long grain rice
1/2 c. (2 oz.) shredded Cheddar cheese
1 (8 oz.) can tomato sauce

Cook bacon in large skillet until crisp, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside. Saute onion and green pepper in drippings until crisp tender. Drain tomatoes, reserving liquid. Add enough water to measure 1 3/4 cups. Chop tomatoes; add tomatoes, tomato liquid, tomato sauce, and next 3 ingredients to onion mixture. Bring to a boil, stirring constantly. Spoon mixture into a lightly greased 2 quart baking dish. Cover and baked at 350 degrees for 35 to 40 minutes or until rice is tender. Stir rice; sprinkle with cheese and bake an additional 5 minutes. Sprinkle with bacon. Yield: 6 servings.