Spanish Rice (for side dishes last month)

5 slice bacon
1 can 4 oz green chilies
1 c. raw regular rice
1 c. salsa
1/2 c. chopped onion
1 clove garlic, minced
1 can condensed tomato soup
1 1/4 c. water

In a skillet over medium heat, cook bacon until lightly brown. Stir in onion, chilies, and garlic. Cook until veggies are tender, stirring occassionally. Stir in rice. Cook until rice is slightly brown, stirring often. Remove from heat. Stir in soup, salsa, and water. Mix well. Pour into 2 quart casserole dish. Cover and backe at 350 for 40 minutes or until rice is tender, stirring once.