3/4 lb. bacon
2 tbsp. grease
2 small onions or larger (dice)
1 green pepper (dice)
4-5 c. water
1 c. rice
3 c. water
1 tsp. salt
1 qt. tomatoes
1 tsp. chili powder

Cut bacon strips into 1/4 inch pieces. Brown in the frying pan. Pour off all but 2 Tbsp. grease. Dice onions and add to bacon and brown. Dice green pepper after parboiling (just bring to a boil and drain). Add to bacon and onion while cooking.

In 4-5 cups of water, boil up 1 cup of rice. Boil a good 5 minutes, stirring continuously, then pour through a strainer and rinse.

In the top of a double boiler, place 3 cups of water and 1 tsp. salt. Boil rice until tender and water is absorbed. Add 1 qt. of tomatoes to frying pan with the bacon, mixture. Add 1 tsp. salt, 1 tsp. chili powder and then the rice. (You may add 1-2 Tbsp. of sugar to flavor.) Heat to boil and then lower heat and simmer 25 minutes, stirring occasionally (for homogeniety).

Place in a casserole dish.

Bake 30-49 minutes at 325°F. (Don't permit it to get crusty.)

Make and keep in casserole dish to bake 1/2 hour before meal is to be served.