Spanish Rice

• 6 slices bacon
• 1 cup chopped onion
• 1/3 cup chopped green bell pepper
• 1 can (10 3/4 ounces) condensed tomato soup
• 1 cup water
• 1/2 cup raw regular long-grain rice
• 1 small bay leaf
• 1/4 teaspoon salt

In a saucepan, cook bacon until crisp; remove and crumble. Set aside. Pour off all but 3 to 4 tablespoons of the drippings. Cook onion and green pepper in drippings until tender. Add tomato soup, water, rice, bay leaf, and salt. Bring to a boil; cover and cook over low heat for 25 minutes, until rice is tender. Stir occasionally. Remove bay leaf and stir in bacon.
Makes about 4 to 6 side dish servings.