SOUTHERN-STYLE SHRIMP AND RICE

6 slices bacon
2 green bell peppers, cut into 1-inch pieces
2 medium onions, cut into eighths
2 cups cooked rice
1 (14 1/2 oz.) can whole tomatoes, undrained, cut up (I used Cajun flavored stewed tomatoes and omitted the hot pepper sauce)
1 (6 oz.) can tomato paste
1/4 teaspoon hot pepper sauce
1/4 teaspoon pepper

1 lb. cooked medium-sized shrimp

Cook bacon in large skillet until crisp. Remove from skillet, reserving 2 Tablespoons drippings. Drain bacon on paper towels.

Cook and stir bell pepper and onions in reserved drippings until tender.

Stir in rice, tomatoes, tomato paste, hot pepper sauce, and pepper. Cover; simmer 15 minutes, stirring occasionally.

Crumble bacon. Add bacon and shrimp to skillet mixture; heat thoroughly.

Makes 4 servings.