Spanish Rice II

Cook bacon slices in a large skillet over medium heat until crisp, about 8 minutes. Transfer to a paper towel, let cool, then crumble into bite-sized pieces.

Add ground beef to the bacon drippings in the skillet and cook over medium-high heat, breaking it apart as it browns, for 5-7 minutes until no pink remains. Drain excess fat if needed.

Stir in chopped onion and green bell pepper, cooking for 3-4 minutes until softened and fragrant.

Add uncooked rice to the skillet and stir constantly for 2 minutes until lightly toasted and coated with the fat.

Pour in the can of diced tomatoes with its juice, water, chili sauce, salt, sugar, and Worcestershire sauce. Stir well to combine all ingredients.

Bring the mixture to a boil, then reduce heat to low and cover with a lid. Simmer for 15-18 minutes until the rice is tender and liquid is absorbed.

Remove from heat and let stand covered for 5 minutes to allow the rice to fully absorb any remaining moisture.

Fluff the rice with a fork and stir in the crumbled bacon. Season with a dash of ground black pepper and adjust salt to taste.

Serve hot in bowls or on plates as a main dish or side.