Sausage and Red Rice

4 strips bacon

1 (16 ounce) package bulk pork sausage

1 tablespoon olive oil

1 onion, chopped

1 green bell pepper, chopped

½ teaspoon dried oregano

¼ teaspoon dried rubbed sage

1 (15 ounce) can tomato sauce

1 cup rice

2 tablespoons water

salt and ground black pepper to taste

Preheat oven to 350 degrees F (175 degrees C). Move an oven rack to the center of the oven.

Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined paper towels to drain, reserving the bacon fat in the skillet. Crumble the bacon once cooled.

Crumble sausage into the reserved bacon fat; cook and stir until the sausage is completely browned and no longer pink, 7 to 10 minutes. Drain sausage and set aside in a bowl. Return skillet to medium-high heat.

Heat olive oil in the skillet. Cook and stir onion, bell pepper, oregano, and sage in the hot oil until the onion is soft, about 5 minutes.

Combine tomato sauce, rice, water, bacon, sausage, and the onion mixture in a baking dish with a lid; season with salt and black pepper. Stir until evenly mixed. Cover dish with aluminum foil and the lid.

Bake in preheated oven until the rice is tender, about 1 hour. Let rest 10 minutes before serving.