4 slices bacon
1 medium onion, chopped
2 ribs celery, chopped
1 small bell pepper, chopped
2 c. raw rice
1 (8 oz.) can tomato sauce
1 tsp. sugar
1 lb. can tomatoes, drained and chopped (reserve juice)
1 tsp. salt
black pepper to taste
Tabasco to taste

Fry bacon in heavy pot until crisp. Remove. Sauté onion, celery and bell pepper in bacon fat until onion is translucent. Crumble bacon; return to pot. Add rice to coat with grease. Add tomatoes. Measure reserved tomato juice and tomato sauce; add water to make 2 1/2 cups total liquid. Pour over rice and bring to boil, stirring occasionally. Lower heat to simmering. Cover pot and simmer for 20 minutes. After 20 minutes, remove from heat and let set at least 20 minutes. Do not peek. After 20 minutes, fluff with fork and serve.