4 slices bacon
1/4 c. chopped onion
1/4 c. chopped celery
1/4 c. chopped green pepper
1/2 uncooked reg. rice
2 c. zucchini squash (cut in 1 inch cubes)
2 tomatoes (canned or fresh)
1 1/2 tsp. salt
1/8 tsp. oregano (optional)
1/4 tsp. black pepper
1 c. sharp Cheddar cheese (grated)

Fry bacon until crisp in large skillet, remove and set aside. In bacon drippings saute the onions, celery and green pepper for about 3 minutes. Add the uncooked rice and stir to coat each grain in drippings. Add squash, tomatoes and spices. Cover and cook until rice is done, about 25 minutes over low fire. Just before serving, add cheese and the crisp bacon crumbled on top. Do not peel squash.