Ingredients

　　4 strips bacon

　　1 medium onion

　　1 small green bell pepper

　　1 cup raw rice

　　One 14 1/2-ounce can whole tomatoes, with liquid

　　1 cup water

　　One 6-ounce can tomato paste

　　1 teaspoon sugar

　　1 teaspoon salt

　　1 teaspoon hot sauce

　　Fry the bacon in a heavy saucepan; remove the bacon from the pan and set aside. Sauté the onion and bell pepper in the bacon fat. Add the rice and stir until it is coated with fat; crumble in the bacon. Add the tomatoes, water, tomato paste, sugar, salt, and hot sauce, and bring to a boil. Cook covered over low heat for 20 minutes. Remove from the heat and let stand for 20 minutes longer. Do not peek!

　　Paula Deen's Kitchen Classics