Cook bacon in a large skillet until crisp; drain, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside.
Sauté onion and green pepper in bacon drippings until tender. Stir in tomatoes; cook over medium heat 2 minutes. Stir in remaining ingredients and reserved bacon.
Pour mixture into a greased 1 1/2-quart casserole. Cover and bake at 350° for 45 minutes or until rice is tender, stirring once during baking. Serve hot.