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6 slices bacon
1 cup uncooked regular long-grain white rice
1/4 cup chopped green bell peppers
1 medium onion, sliced
1 teaspoon salt
1/8 teaspoon pepper
2 cups water
1/4 cup ketchup
1 (16-ounce) can tomatoes, undrained, cut up
1. In large skillet, cook bacon until crisp. Drain on paper towel; crumble. Reserve 2 tablespoons drippings in skillet.
2. Add rice, bell pepper and onion to drippings. Cook until onion is tender. Add crumbled bacon and all remaining ingredients. Cover; simmer 30 to 45 minutes or until rice is tender and liquid is absorbed.
TIP: If using instant rice, cook bell pepper and onion in drippings. Add all remaining ingredients except rice. Cover; simmer 10 minutes. Add 2 1/2 cups instant rice. Remove from heat; let stand 5 minutes. Fluff with fork before serving.
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