Preheat your oven to 400°F (204°C) and coat a 9 x 13-inch baking dish with butter or cooking spray.

Rinse 1 ½ cups of long grain white rice under cold water until the water runs clear.

In a medium pot, bring 3 cups of water to a boil, add the rinsed rice, reduce heat, cover and simmer for 15-20 minutes until tender.

Fry 6 slices of bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Remove bacon and crumble it.

In the same skillet, add 1 ½ pounds of ground beef, 1 chopped onion and ½ chopped green bell pepper, sauté for 7-10 minutes until cooked and browned.

In the baking dish, combine the cooked rice, sautéed beef mixture, 1 can of RO*TEL diced tomatoes, and crumbled bacon.

Sprinkle 1 ½ cups of cheddar cheese and 1 cup of pepper jack cheese over the mixture, cover with foil.

Bake the casserole in the preheated oven for 30 minutes until cheese is melted and bubbly.