2 (16-ounce) cans whole tomatoes, undrained
6 slices bacon
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 cups uncooked long-grain rice
2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
1/8 teaspoon hot sauce
Preheat oven to 350*F (175*C). Lightly grease a 3-quart baking dish. Set aside.
Using a food process or blender, process tomatoes with their juice until smooth; set aside.
In a large skillet, cook bacon until crisp; remove bacon, drain on paper towels, and crumble. Reserve 1 1/2 tablespoons drippings in skillet.
Cook onion, celery, and green pepper in bacon drippings over medium-high heat until tender; stir in pureed tomatoes and remaining ingredients. Cook over medium heat 10 minutes. Spoon into prepared baking dish; cover and bake for 1 hour.
Makes 8 servings.