2	Cups	Raw, long grain rice
6	Cups	Boiling water
3	Tsp.	Salt
6	Slices	Bacon, lean
2	Medium	Onions, chopped fine
1	Can	Tomato Sauce (8 oz.)
1	Can	Tomato Paste (6 oz.)
3	Tsp.	Sugar
2	Tsp.	Worcestershire sauce
		Dash red hot pepper sauce

Cook the rice in 6 cups of salted water until light and fluffy - not soft and sticky. Fry bacon until brown and crisp; remove from fat and reserve for garnishing rice. Saute chopped onions in 4 tablespoons of the bacon fat - until clear. Add tomato sauce and paste, sugar, worcestershire sauce, hot sauce, and cook slowly for 10 minutes. Place the cooked rice in a buttered 2 quart baking dish and stir all the seasonings into the dry fluffy rice with a fork. Place in the oven and bake at 325 degrees for 45 minutes, or until rice has absorbed all of the liquid. Crumble bacon over top and serve hot. Yield 10 - 12 servings.