The following recipe produces a moist Spanish rice with a wonderful flavor. It can be easily doubled or tripled and saves beautifully in the refrigerator... (besides the leftovers are scrumptious!) I usually serve it along with refried beans and either fajitas, enchiladas, or tacos.

6 slices bacon
1 C uncooked regular or brown rice
1/2 C chopped green pepper
1 large onion, chopped
1 tsp. salt
1/4 tsp. pepper
2 C. water
1/3 C catsup
16 oz. can tomatoes, undrained and cut up

Fry bacon until crisp, drain on paper towels, reserving 2-3 T. drippings. Saute onion, rice and green pepper in reserved drippings until onion is limp. Add bacon that has been crumbled and the remaining ingredients. Cover and simmer30-45 minutes or until rice is tender and liquid is absorbed. Serves 4-5.