5 slices of bacon
1 med. onion, chopped
3 legs celery, chopped
1 bell pepper, chopped
2 c. raw rice
1 lb. can tomatoes, drained and chopped (reserve juice)
1 (8 oz.) can tomato sauce
1/4 c. catsup
1 tsp. sugar
1 tsp. salt
Black pepper to taste
Hot sauce, should be spicy

Fry bacon in a heavy pot until crisp; remove. Saute onions, celery and bell pepper in bacon grease until onions are translucent. Crumble bacon; return to pot. Add rice; stir to coat with grease. Add tomatoes. Measure reserved tomato juice, catsup and tomato sauce.

Add water to make 2 1/2 cups (total) liquid. Pour over rice with salt, sugar and hot sauce bring to a boil, stirring occasionally. Immediately lower until barely simmering. Cover pot and cook for 30 minutes. Remove from heat and let sit at least 20 minutes. Do not peel. After 20 minutes, fluff with a fork.