Easy Baked Spanish Rice

Ingredients

• 4 bacon slices
• 1 cup chopped onion
• 1 1/2 cup diced green pepper
• 1 16 ounce can diced tomatoes
• 1 8 ounce can tomato sauce
• 2 tsp. sugar
• 1 tsp. salt
• 1 1/3 cup long grain white rice
• 1/2 cup shredded cheese

Instructions

1. Preheat oven to 350°.
2. Cook bacon until crisp. Drain on paper towels and crumble. Set aside.
3. Save 2 1/2 tbsp of drippings.
4. Grease 1 1/2 quart casserole dish with 1/2 tbsp of bacon drippings.
5. Pour remaining 2 tbsp in the bottom of casserole.
6. In hot drippings, saute onion and peppers until tender (5 minutes).
7. Drain the canned diced tomato liquid into a measuring cup and add enough water to make 1 3/4 cup.
8. Add drained diced tomatoes to onion mixture, along with the 1 3/4 cup liquid, tomato sauce, sugar and salt.
9. Heat to boiling.
10. Remove from heat and stir in rice.
11. Cover and bake 35 minutes. If not quite done after cook time, add 5-10 minutes, being careful not to burn.
12. Once cooked, fluff with fork and sprinkle with shredded cheese.
13. Bake 5 more minutes.
14. Garnish with bacon.

Notes