Spanish Rice

6 slices bacon
1 medium onion finely chopped
1 green pepper finely chopped
1 28 oz can diced tomatoes
1 cup water
3/4 cup long grain rice
1 tablespoon salt
1 teaspoon chili powder
1/4 teaspoon pepper
Dash of pepper sauce
Cook bacon till crisp. Drain on
paper toweling crumble and set
aside. Drain fat from pan, reserving
4 tablespoons dripping. In bacon
drippings cook onion and green
pepper till tender. Stir in undrained
tomatoes, water, rice, 1 tbsp brown
sugar, Worcestershire sauce, salt,
chili powder pepper, and pepper
sauce. Cover; simmer till rice is
done and most of the liquid is absorbed
About 30 minutes. Top with bacon.