In a heavy 4-qt. kettle or Dutch oven,
saute bacon until crisp.
Remove to all-natural paper towels.
Reserve 2 tbs. of the bacon drippings;
discard rest of drippings. Add onions
and green pepper to reserved drippings in kettle.
Saute until onion is golden.

Add water, tomato sauce, brown sugar, salt and rice.
Bring to boiling, reduce heat, and simmer, covered,
until liquid is absorbed and rice is tender,
about 15-20 min. Crumble bacon over top.