Baked Spanish Rice 4 bacon slices 1 cup chopped onions Â½ cup diced green pepper 1 16-ounce can tomatoes, diced water 1 8-ounce can tomato sauce 2 tsp sugar 1 tsp salt 1 Â½ cup regular long-grain rice (uncooked) Â½ cup shredded cheddar cheese (or more) Preheat oven to 350oF. In 12-inch skillet over medium heat, fry bacon until crisp; drain on paper towels; crumble and set aside. Pour off all but 2 tablespoons drippings. In hot drippings, cook onions and green pepper until tender, stirring often, about 5 minutes. Into measuring cup, drain tomatoes; add enough water to tomato liquid to make 1 Â¾ cups. (Cut up tomatoes if not diced). To onion mixture, add liquid, tomatoes, tomato sauce, sugar, and salt; heat to boiling. Grease 1 Â½ quart casserole dish. Remove from heat and stir in rice; pour into casserole. Cover; bake 35 minutes or until rice is tender and liquid is absorbed. Fluff rice with fork; sprinkle with cheese and bake 5 minutes or until cheese melts. Garnish with bacon and serve.