Baked Spanish Rice

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

1. Preheat oven to 350u0b0.
2. Grease 1 1/2-quart casserole dish.
3. In a large skillet over medium heat, fry bacon crisp.
4. Drain on paper towels.
5. Crumble and set aside.
6. Pour off all but 2 tablespoons bacon drippings.
7. In hot drippings, cook onions and green pepper until tender.
8. In a measuring cup, drain tomatoes; add enough water to tomato liquid to make 1 3/4 cups liquid.
9. Cut up tomatoes.
10. To onion mixture, add liquid, tomatoes, tomato sauce, sugar and salt; heat to boiling.
11. Remove from heat and stir in rice.
12. Pour into casserole.
13. Cover casserole and bake 35 minutes or until rice is tender.
14. Fluff rice with fork.
15. Sprinkle with cheese.
16. Bake 5 minutes.
17. Garnish with bacon.

bacon, onions, green pepper, tomatoes, tomato sauce, sugar, salt, regular long grain rice, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577974 (may not work)