In a 10-inch skillet, cook the bacon until crisp. Remove the bacon from the pan. Pour off half of the bacon fat and discard. In the remaining fat, cook onion and bell pepper until tender, but not brown. Add the remaining ingredients and stir well.
Cover the pan and simmer 35 to 40 minutes, or until the rice has absorbed the liquid.
Crumble the bacon on top.
Notes
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.