Bacon, Beans, and Tomato Rice Bowl

In a large skillet over medium heat, cook diced bacon until crisp.

Remove bacon to a plate and keep warm, leaving the drippings in the pan.

Sauté diced onion and celery in the bacon drippings until translucent.

Stir in chopped garlic and cook for 2 to 3 minutes.

Add diced tomatoes with their juice to the onion mixture; bring to a simmer, stirring occasionally.

Stir in undrained cannellini beans and return to a simmer.

Add the reserved bacon and remaining ingredients (except rice) to the skillet; heat through.

Adjust the seasoning with salt, pepper, hot pepper sauce, and red pepper flakes to taste.