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
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
1 (14 1/2-oz.) can whole tomatoes, undrained, cut up
1 (6-oz.) can tomato paste
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, pepper, hot pepper sauce, tomatoes and tomato paste. Cover; simmer 15 minutes, stirring occasionally.

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

Makes 4 servings (1 1/2-cups each)
From: Recipelink.com
Adapted from source: Recipe booklet: Harvest Time Baking and Cooking, Pillsbury Classic Cookbooks #129, November 1991