Spanish Rice Skillet

4 slices bacon
1 lb. ground beef
1⁄2 cup onion, finely chopped
1⁄4 cup green pepper, chopped
1 can (16 oz.) tomatoes, cut
1-cup water
3/4-cup raw rice
1/2-cup chili sauce
1 tsp. salt
1 tsp. brown sugar
1⁄2 tsp. Worcestershire sauce
Dash pepper
In a large skillet cook the bacon till crisp; drain, leaving 1 tablespoon drippings. Cook beef, onion and green pepper until meat is brown and vegetables are tender. Add all remaining ingredients. Simmer covered 35 minutes. Crumble bacon on top.



1979 Farmers' Almanac