Baked Spanish Rice

• 4 bacon slices
• 1/2 c. diced green pepper
• water
• 2 tsp. sugar
• 1 1/3 c. long-grain rice
• 1 c. chopped onions
• 1 (16 oz.) can tomatoes
• 1 (8 oz.) can tomato sauce
• 1 tsp. salt
• 1/2 c. shredded Cheddar

1. Preheat oven at 350u0b0.
2. Fry bacon until crisp; drain on paper. Crumble and set aside.
3. Pour off all but 2 tablespoons drippings. Saute onions and green peppers in drippings until tender.
4. Drain tomatoes, reserving juice.
5. Add enough water to reserved juice to make 1 3/4 cups.
6. Cut up tomatoes.
7. Add liquid, tomatoes, tomato sauce, sugar and salt to onions and peppers; heat to boiling. Grease 1 1/2-quart casserole.
8. Remove mixture from heat and stir in rice; pour into casserole.
9. Cover; bake 35 minutes or until rice is tender and liquid absorbed.
10. Fluff rice with fork; sprinkle with cheese and continue baking for 5 minutes.
11. Garnish with bacon.

bacon, green pepper, water, sugar, longgrain rice, onions, tomatoes, tomato sauce, salt, cheddar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52930 (may not work)