Serve this delicious rice dish with cornbread or biscuits and a tossed salad.
- 4 slices bacon
- 1 pound lean ground beef
- 1/2 cup onion (chopped)
- 1/4 cup green bell pepper (chopped)
- 1 14.5-ounce can diced tomatoes
- 1 cup water
- 3/4 cup long-grain rice (uncooked)
- 1/2 cup chili sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon Worcestershire sauce
- Dash ground black pepper
- Optional: shredded Mexican blend cheese
In a large heavy skillet, cook bacon until crisp. Remove to paper towels to drain; set aside. Drain most of the bacon grease from skillet, leaving only a teaspoon or two.
Add ground beef to skillet; cook, breaking up, until browned.
Add chopped onion and green bell pepper; continue cooking until onion is tender.
Add tomatoes, water, rice, chili sauce, salt, sugar, Worcestershire sauce, and pepper. Cover and simmer for 30 to 35 minutes.
Before serving, top with crumbled bacon and cheese, if desired