Ingredients:

3 slices raw bacon
1/2 cup raw wild rice
1/2 cup raw brown rice
1/2 cup chopped onion
1 clove garlic finely chopped
1/2 cup chopped green pepper
1 Tablespoon butter or margarine
1 28-ounce can whole tomatoes
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups water
1/4 cup sliced stuffed olives

Cook bacon in large skillet over moderately high heat until lightly browned. Remove bacon and crumble coarsely.

Add all rice to bacon fat; cook over moderate heat 10 minutes, or until lightly brown, stirring frequently. Add onion, garlic, green pepper, and butter; cook until vegetables until tender.  Add tomatoes, crumbled bacon, salt, pepper, and 1/2 cup of the water. Cover and simmer over low heat 25 minutes, stirring occasionally. Pour rice mixture into a greased 1 1/2 -quart casserole and stir in remaining 1 cup of water. Heat oven to 375 degrees. Bake casserole 30 minutes; fold in olives. Bake 15 minutes longer.

Serves 6.