Baked Spanish Rice - cooking recipe

Ingredients

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

Preparation

Preheat oven at 350\u00b0.
Fry bacon until crisp; drain on paper. Crumble and set aside.
Pour off all but 2 tablespoons drippings. Saute onions and green peppers in drippings until tender.
Drain tomatoes, reserving juice.
Add enough water to reserved juice to make 1 3/4 cups.
Cut up tomatoes.
Add liquid, tomatoes, tomato sauce, sugar and salt to onions and peppers; heat to boiling. Grease 1 1/2-quart casserole.
Remove mixture from heat and stir in rice; pour into casserole.
Cover; bake 35 minutes or until rice is tender and liquid absorbed.
Fluff rice with fork; sprinkle with cheese and continue baking for 5 minutes.
Garnish with bacon.