Italian Beef and Rice Skillet

ITALIAN BEEF AND RICE SKILLET

4 slices bacon, cut into 1-inch pieces
1 lb. lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 small bell pepper (any color), chopped (1/2 cup)
2 cloves garlic, finely chopped
1/2 tsp. salt
2 cups water
1 can (14.5 oz.) diced tomatoes, undrained
1 can (2.25 oz.) sliced ripe olives, drained
1 1/2 tsp. Italian seasoning
2 cups uncooked instant white rice
1 cup shredded mozzarella cheese (4 oz)

In 12-inch skillet, cook bacon over medium-high heat until almost crisp. Add beef, onion, bell pepper, garlic and salt; cook 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in water, tomatoes, olives and Italian seasoning; heat to boiling. Stir in rice. Reduce heat to medium; cover and simmer about 5 minutes or until rice is tender. Sprinkle with cheese; cover and let stand until melted. Makes 6 servings.

*Recipe from Betty Crocker