Spanish Rice

6-8 oz bacon
1 med onion, chopped
3-4 cloves garlic, minced
1 small green bell pepper, seeded and chopped
1 28oz can stewed tomatoes
1 1/2 C water
2 tbsp worcestershire sauce
1 1/4 tsp salt
1 1/4 tsp chili powder
a few shakes tabasco
1 1/4 C long grain rice

Cook bacon until crisp. Remove from pan and drain grease, reserving 2 tbsp in the pan. Return pan to medium heat and add onion, garlic, and bell pepper. Cook until onions are translucent. While the onions are cooking, place tomatoes in the blender and pulse 2-3 times to chop them. Add the remaining ingredients and bring to a boil. Stir and cover and reduce heat to low. Cook for 20-25 minutes stirring occaisonally until rice is cooked.