6 slices of bacon, cooked crisp over medium heat (do not burn it)
1 cup onion, chopped fine
1/2 cup red bell peper, seeded & chopped fined
1 cup uncooked, long grain rice
1/2 t. Tabasco or other hot sauce
1 t. paprika
1 t. sugar
1 t. salt
1 cup canned tomatoes, drained, and diced fine (fresh is ok)
1 & 1/2 cup cold water or chicken broth

In a heavy skillet fry the bacon until crisp & brown.
Drain bacon on paper towel, crumble and set aside.

Pour off all but about 4 T. of the bacon fat, and add the onion & bell pepper, cooking over meduim heat, stirring frequently for about 5-6 minutes.
Add the rice & stir to coat the grains of rice with the fat.
Stir in the Tabasco, paprika, sugar, salt, tomatoes & water/broth, and bring to a good boil over high heat.
Cover tightly and reduce the heat to low.
Simmer about 20 minutes or until the liquid has evaporated and the rice is tender.
Remove the skillet from the heat, and place a cotton T towel over the skillet and then replace the top fitting as tightly as possible.
Let sit for about 15 minutes.
Place in a bowl and sprinkle the bacon over the dish.

This will serve 4-6

Emily