Recipe: Re: Spanish Rice

Here's another variation for Spanish Rice.
Baked Spanish Rice
4 bacon slices
1 cup chopped onions
1/2 cup diced green pepper
1 16-ounce can tomatoes
1 8-ounce can tomato sauce
2 teaspoons sugar
1 teaspoon salt
1 1/3 cups regular long-grain rice
1/2 cup shredded Cheddar cheese
About 1 hour before serving:
Preheat oven to 350 F. Grease 1 1/2-quart casserole. In large skillet over medium heat, fry bacon crisp; drain on paper towels; crumble and set aside. Pour off all but 2 tablespoons bacon drippings. In hot drippings, cook onions and green pepper until tender, stirring often about 5 minutes.
Into measuring cup, drain tomatoes; add enough water to tomato liquid to make 1 3/4 cups liquid; cut up tomatoes. To onion mixture, add liquid, tomatoes, tomato sauce, sugar and salt; heat to boiling. Remove form heat and stir in rice; pour into casserole.
Cover casserole and bake 35 minutes or until rice is tender. Fluff rice with fork; sprinkle with cheese and bake 5 minutes. Garnish with bacon. Makes 6 servings.