In a 10-inch skillet, cook bacon until crisp. Remove bacon from pan. Pour off half of the bacon fat. In remaining fat, cook onion and bell pepper until tender, but not brown. Add remaining ingredients and stir well.
Cover pan and simmer 35 to 40 minutes, until rice has absorbed liquid.
Crumble bacon on top.
If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of bacon, tomato, chili sauce and Worcestershire sauce that are known to be GF.