Baked Spanish Rice

{Baked Spanish Rice}

recipe from The Maughans

4 Bacon Slices

1 cup chopped onions

1/2 cup diced green pepper

1 16-ounce can tomatoes

water

1 8-ounce can tomato sauce

2 teaspoons sugar

1 teaspoon salt

1 1/3 cups regular long-grain rice

1/2 cup cheddar cheese

1. Preheat oven to 350 degrees. In 12-inch skillet over medium hear, fry bacon crisp; drain on paper towels; crumble and set aside. Pour off all but 2 tablespoons drippings.

2, In hot drippings, cook onions and green pepper until tender, stirring often, about 5 minutes.

3. Into measuring cup, drain tomatoes; add enough water to tomato liquid to make 1 3/4 cups. Cut up tomatoes. (I blended mine so there would be no big chunks).

4. To onion mixture, add liquid, tomatoes, tomato sauce sugar and salt; heat to boiling. Grease 1 1/2 quart casserole. (I doubled the recipe and used a 13 x 9 in aluminum pan).

5. Remove from heat and stir in rice; pour into casserole. Cover; bake 35 minutes or until rice is tender and liquid absorbed.

6. Fluff with fork; sprinkle with cheese and bake 5 minutes. Garnish with bacon.