Spanish Rice

Patrick Nolan →  Betty Nolan
Submitted by : Patrick Nolan

8 slices of bacon
1 cup Chopped Onion
1/4 cup chopped green pepper
1 lb (2 cups) of canned/frozen Tomatoes
1/2 cup water
3/4 cup Rice
1 can tomato soup (10.5 oz.)
1 tsp. Salt
1/4 tsp. Pepper

Fry bacon until crisp.  In remaining fat cook the chopped onion and chopped green pepper until tender.  Add the tomatoes, water, rice, soup, salt and pepper.  Cover and simmer 35 to 40 minutes stirring VERY FREQUENTLY to avoid sticking.  Crumble bacon on top and serve.
(Use a pound of bacon for a double batch.  The Big stainless steel pan at home is big enough to fit a double batch)