3 slices bacon
1 pound extra-lean or lean ground beef
1 medium onion, chopped
1/3 cup chopped green bell pepper
1 clove garlic, finely minced
1 can (14.5 ounces) diced tomatoes
1 cup water
1/2 cup ketchup
3/4 cup long grain rice, uncooked
1 teaspoon chili powder
2 teaspoons sugar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt, or more, as needed
dash black pepper
shredded Mexican blend, Monterey Jack, or Cheddar cheese, for garnish, optional
In a large skillet, cook bacon until crisp; remove to paper towels to drain.
Leaving about 1 teaspoon of bacon grease in the pan, brown the ground beef, stirring and breaking up as it cooks. Add onion and green pepper and cook until onion is softened. Add garlic and cook, stirring, for 1 minute. Add the tomatoes, water, ketchup, rice, chili powder, sugar, and Worcestershire sauce, 1/2 teaspoon salt, and a dash of pepper.
Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook for about 30 minutes, or until rice is tender. Top with crumbled bacon and shredded cheese, if desired.