Fry bacon in heavy 2-quart saucepan.
Remove bacon from pan; drain.
Remove all but 1 tablespoon bacon drippings from pan.
Add onion, green pepper and celery to pan; brown lightly.
Stir in 1 cup water and salt; bring to a boil.
Stir in rice, tomatoes, sugar and Worcestershire sauce.
Reduce heat; simmer for 5 to 10 minutes, until rice is tender but still in separate grains.
Crumble bacon; stir into rice mixture.
Sprinkle cheese over top.
Cover; cook for 5 minutes longer or until cheese is melted.