Spanish Rice

Picture from Google

 8 slices of bacon
1 cup finely chopped onion
1/4 of a chopped green bell pepper

Cook the bacon until crisp. Pour off half the fat then saute the onion and pepper in remaining fat until tender but not brown.

Add:
1 pt. can diced tomatoes
1 1/2 cups water
3/4 cup long grain rice
1/2 c chili sauce
1 tsp salt
1 tsp brown sugar
1/2 t worcestershire sauce
dash of pepper

Cover and simmer on med low 35-40 min stirring occasionally because the rice sticks to the bottom. Crumble bacon on top before serving.

This Spanish rice is my Mother-in-law Judy's recipe, and it is the bomb! We always have to make a ton because it's so tasty the day you make it, and really good left over too. We love eating it hot and cold. This also freezes well!