Spanish-rice Skillet
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4 slices bacon
1 cup chopped onion.
1/4 cup chopped greenpepper
2 10 1/2 or 11 oz cans condensed tomato soup
1/2 cup rice
1/2 cup water
   4 whole cloves ****
1 bay leaf
1/2 tsp salt

Cut bacon in small pieces, fry until crisp in heavy skillet, remove bacon.

Cook onion and green pepper in bacon fat until golden.
Add remaining ingredients, cover tightly and cook slowly 50 minutes.
Stir occasionally.
Remove cloves and bay leaf; sprinkle crisp bacon over top.
Makes 5 - 6 servings

So now that we know where my mother got it (SEE: Spanish Rice) where did it really come from? I'm finding on the web reason to think American spanish rice may really be creole and the creole version was at one time very popular throughout the southeast - is it, and did creoles add cloves to rice?

From: Dora Smith
To: anglican@stsams.org
Date: Mon, 19 Feb 2007
Subject: Re: [Anglican] Cloves of what?