Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish.
Bring water
rice
and salt to a boil in a saucepan. Reduce heat to medium-low
cover
and simmer until the rice is tender and most of the liquid has been absorbed
20 to 25 minutes.
While rice is cooking
cook bacon in a large
deep skillet over medium-high heat until evenly browned
about 10 minutes. Reserve about 1 tablespoon of bacon drippings in the pan. Reduce heat to medium. Drain bacon on a plate lined with paper towels; crumble the bacon once cooled enough to handle.
Cook and stir onions in the reserved bacon drippings until translucent
5 to 8 minutes. Stir in crumbled bacon
tomato sauce
tomato paste
sugar
Worcestershire sauce
and hot sauce; bring the mixture to a simmer
reduce heat
and continue to simmer for 10 minutes.
Spoon cooked rice into the prepared baking dish and stir the tomato-bacon mixture into the rice until evenly combined.
Cover the dish and bake in the preheated oven for 45 minutes.
