1/3 cup each chopped green, yellow and sweet red pepper
1/4 cup butter, melted
1/4 teaspoon pepper
4 bacon strips, cooked and crumbled
1/2 teaspoon salt
1 can (14-1/2 ounces) diced tomatoes, undrained
In a skillet, cook sausage until no longer pink; drain.
Transfer to an ungreased 2-qt. casserole; stir in the water, rice, onion, peppers, butter and pepper. Add bacon and salt if desired. Cover and bake at 350° for 45 minutes. Stir in tomatoes. Bake 15 minutes longer.