Spanish Rice

6-8 oz bacon
1 medium onion, chopped
 3-4 cloves garlic, minced
1 small (or ½ large) green pepper, seeded and chopped
 1 (28-oz) can stewed tomatoes, undrained
1 ½ cups water or chicken broth (2 cups for higher elevations)
2 T Worcestershire sauce
1 ¼ tsp salt
1 ¼ tsp chili powder
1/8- ¼ tsp Tabasco sauce, to taste
1 ¼ cups uncooked long-grain rice

Cook bacon until crisp, in a Dutch oven if possible.  Remove from pan, crumble, and drain grease, reserving 2 T. in the pan.  Return the pan to medium heat and add onion, garlic, and bell pepper.  Cook until onion is translucent.
While vegetables are cooking pulse tomatoes 2-3 times in a blender to chop them.  Pour into pan with vegetables.  Add remaining ingredients and bring to a boil.  Stir, cover, and reduce heat to low.  Cook 20-25 minutes for low elevations or about 1 hour for high elevations or until rice is cooked, stirring occasionally to make sure rice is not burning.
When the rice is cooked, add the bacon and heat through.