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Makes 8 servings.
- 4 slices Bacon
- 1/2 cup chopped green pepper
- 1/2 cup chopped Onion
- 1 cup uncooked rice
- 1 pound lean ground Beef
- 1 small clove garlic, crushed
- 1 3/4 cups water
- 1 8-ounce can tomato sauce
- 3/4 cup Raisins
- 1 teaspoon salt
- 1 tablespoon chili powder
- 2 1/2 cups shredded sharp Cheddar Cheese
Cook Bacon in large skillet over low heat until crisp. Remove from pan and drain on absorbent paper. Add green pepper and Onion to skillet and cook until tender. Add rice and continue cooking until golden. Stir in ground Beef and garlic; cook until meat is no longer pink. Add water, tomato sauce, Raisins, salt and chili powder; heat to boiling. Reduce heat, cover, and simmer for 20 minutes. Spoon half the mixture into greased 2-quart casserole. Sprinkle with half the Cheese and half of crumbled Bacon. Add remaining meat mixture and top with remaining Cheese and Bacon. Bake at 450 degrees for about 15 minutes or until Cheese is bubbly.