Spanish Rice

• 6 slices bacon, diced
• ¼ cup chopped onion
• ¼ cup chopped green pepper
• 3 cups cooked rice
• 1 can (16 oz) tomatos
• 1 ½ t salt
• 1/8 t pepper

Fry bacon in large dutch oven until crisp; remove bacon and drain. Pour off all but 2 T drippings. Add onion and green pepper to drippings in dutch oven; cook and stir until onion is tender. Stir in bacon and remaining ingredients; cook uncovered over low heat about 15 minutes.