Baked Spanish Rice - cooking recipe

Ingredients

4 slices bacon
1 c. onions, chopped
1/2 c. green peppers, diced
16 oz. can tomatoes
8 oz. can tomato sauce
2 tsp. sugar
1 tsp. salt
1 1/3 c. regular long grain rice
1/2 c. Cheddar cheese, grated

Preparation

Preheat oven to 350\u00b0.
In a 12-inch skillet fry the bacon crisp.
Drain on paper towels, crumble and set aside.
Pour off all but 2 tablespoons of the drippings.
In the hot drippings cook onion and green peppers for about 5 minutes or until tender, stirring.
Drain the tomatoes; add enough water to the tomato liquid to make 1 3/4 cups.
Cut up the tomatoes.
To the onion mixture add the liquid, tomatoes, tomato sauce, sugar and salt; heat to boiling.
Remove from the heat and stir in the rice.
Pour into a greased 1 1/2-quart baking dish.
Cover and bake at 350\u00b0 for 35 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork, sprinkle with the cheese, return to the oven and bake for another 5 minutes.
Garnish with the bacon.