Pre-heat oven to 350°F and coat a 9-inch by 13-inch baking dish with cooking spray.
In a 12-inch heavy skillet, over medium heat, fry the bacon until crisp; about 3 minutes per side; remove the bacon to paper towels to drain, leaving behind drippings; crumble the bacon and set aside.
In the same skillet, add the chopped onion, celery, bell pepper and 1 teaspoon salt; sauté until the onion is translucent; about 5 minutes.
Add garlic and sauté until fragrant; another 30 seconds.
To the skillet, add the rinsed rice; stir and toast the rice for 30 seconds.
Add the crumbled bacon, tomato purée, stock, hot sauce, Cajun seasoning, sugar, pepper and cayenne.
Bring the rice and vegetables to a boil; reduce the heat to low and simmer for about 5 minutes; taste and add salt, if needed.
Carefully transfer ingredients to the greased baking dish.
Cover the baking dish tightly with foil; place in pre-heated oven and bake until the rice is tender; about 40 to 50 minutes.
Check the rice after about 30 minutes to make sure all the liquid is absorbed and the rice is tender; if it's too dry or not cooked all the way through, add a few tablespoons of water or stock, if necessary, and cook a little longer.
Fluff with a fork before serving and garnish with parsley leaves.
