Bacon, Tomato, Rice Casserole

• 1/2 lb (.2 kg). thick sliced bacon, cooked crisp; crumbled
• 1/2 cup (125 ml) onion, chopped
• 1/2 bell pepper, chopped
• 1 cup (225 ml) water
• 1 cup (225 ml) minute rice
• 1 can rotel tomatoes, diced
• 1-1/2 cups (350 ml) grated cheddar cheese, divided
• salt and pepper to taste

1. Saute onion and bell pepper in 1 tbsp (15 ml) bacon drippings.
2. Add rice, rotel tomatoes, water, bacon, salt, pepper, and 1 cup (225 ml) cheese.
3. Place in greased casserole.
4. Bake at 350 degrees (175 C.) for 40 minutes.
5. Top with 1/2 cup (125 ml) grated cheese and return to oven.
6. Bake for additional 5 minutes until cheese is melted.

bacon, onion, bell pepper, water, minute rice, tomatoes, cheddar cheese, salt

Taken from online-cookbook.com/goto/cook/rpage/000183 (may not work)