In skillet, sauté bacon, peppers and celery over medium heat for about 10 minutes or til bacon is almost crisp. Add onion and garlic and cook for another 5 minutes. Do not allow garlic to brown.

Add tomatoes, basil and oregano and 1 1/2 cups broth along with rice. Reduce heat and simmer on low heat for 40 minutes, adding more broth if needed.

Season to taste with salt and pepper. Serve hot.

Variation: Use crumbled Italian or Portuguese sausage instead of bacon and cook same as above.

Servings: 4