Western Casserole

4 slices bacon
1 medium onion, thinly sliced
3 1/4 cups tomatoes
1 1/2 tsp. salt
1/8 tsp. pepper
1 1/3 cups pre-cooked rice
1/2 cup grated Cheddar cheese

Fry bacon until crisp. Remove from stove and set asied. Separate onion slices into rings and saute in bacon drippings for 3 to 4 minutes, until tender but not browned. Crumble bacon and add to onion. Add tomatoes, salt and pepper; mix well with fork, breaking up tomatoes. Add rice. Mix until rice is moistened. Bring quickly to a boil over high heat, uncovered. Fluff rice gently once or twice with a fork; do not stir. Cover and remove from heat. Let stand 10 minutes. Pour into greased casserole. Top with grated cheese. Bake in moderate oven 10 minutes or until cheese is lightly browned.