Spanish Rice

(This is the actual recipe out of the Better Homes and Gardens Cookbook)

6 slices bacon
1 t. brown sugar
1 medium onion, finely chopped
1 t. Worcestershire sauce
1 small green pepper, chopped
1 t. salt
1 28oz can tomatoes, cut up
1 t. chili powder
1 c. water
1/8 t. pepper
¾ c. long grain rice
Dash bottled hot pepper sauce

In a 10-inch skillet cook bacon till crisp. Drain on paper towel; crumble and set aside. Drain fat from pan, reserving 2 T. drippings in skillet. In the bacon drippings, cook onion and green pepper till tender. Stir in undrained tomatoes, water, rice, brown sugar, Worcestershire sauce, salt, chili powder, pepper, and hot pepper sauce. Cover simmer about 30 minutes or till rice is done and most of the liquid is absorbed. Top with the crumbled bacon. Sprinkle with shredded cheddar cheese, if desired. Makes 6 servings.

Lisa Gregory