Charleston Red Rice/Ham/Bacon

6 strips lean bacon
1 medium onion, chopped
3 green onions, minced, including green parts
2 cups tomatoes; ripe, seeded, peeled, chopped
1 cup long-grain rice, uncooked
3/4 cup minced cooked ham
Salt, pepper and hot pepper sauce, to taste
butter for casserole dish

Preheat oven to 350 degrees. On the top of the stove, heat a heavy cast-iron
skillet, add the bacon strips and cook them until crisp. Remove the bacon
strips and drain on paper towels.
Cook the onion and scallions in the remaining bacon fat until translucent.
Crumble the bacon and return to the skillet, along with the tomatoes, rice
and ham, salt, pepper and hot sauce. Reduce the heat to low and cook for 10
minutes.
Transfer the mixture to a greased 1-1/2 quart ovenproof casserole. Adjust
the seasonings, cover the dish and bake in the preheated oven for 1 hour,
stirring every 15 minutes. Makes 4 to 6 servings.