|Canned tomatoes||16 Ounce (1 Can)|
|Water||3⁄4 Cup (12 tbs)|
|Olive oil||1 Tablespoon|
|Spanish rice mix||6 Ounce (1 Package)|
|Stuffed olives||6 , halved|
1. Take two baking dishes - a small and a large one and keep the smaller one, upside down, inside the larger one.
2. Keep bacon on the top, heat for about 8 minutes and reserve about 2 tbsp of the drippings.
3. Crumble the bacon.
4. Stir in water, tomatoes, bacon drippings, Spanish rice mix and olive oil, cover and cook for about 5 minutes.
5. Top with olives and crumbled bacon.
6. Serve hot.