Cover the rice with cold water; heat to boiling point and boil two minutes. Drain in a strainer, rinse well with cold water and drain again. Cut the bacon in shreds, crosswise, and cook until crisp. Remove bacon, add to rice. Cut the green or red pepper in shreds and cook in bacon fat until soft, then add pepper and bacon fat to rice. Cover with the chicken broth, season well with salt, cover and let cook until rice has absorbed broth and is tender, then add the tomato purée and grated cheese. Mix well with a fork and let heat through over boiling water. Serve with roast veal or breaded veal cutlets.