Here is my mother's spanish rice recipe. It does not make any sense. One thing in particular that makes no sense is the cloves. I had thought must be cloves of garlic, but at the end of cooking you're supposed to REMOVE the cloves, which suggests they must be clove cloves. Do those go in spainsh rice?

Spanish Rice
Printer version of this recipe

4 slices bacon
1/2 cup chopped onion
1/8 cup chopped green pepper
1 10 1/2 or 11 oz can condensed tomato soup
1/4 cup rice
1/4 cup water
2 whole cloves (of garlic? it doesn't say)
1 bay leaf (small)
1/4 tsp salt

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

Cook onion and green pepper in bacon fat until golden.
Add remaining ingredietns; cover tightly and cook 45 minutes.
Stir occasionally.
Remove cloves (actual cloves, I guess) and bay leaf;
sprinkle crisp bacon over top. Makes 2-3 servings.

Here is a similar recipe from the Internet:

6 slices of bacon
1 cup chopped onion
1/3 cup chooped green pepper
1 can (10 3/4 oz) condensed tomato soup
1/2 cup raw regular long grain rice
1 small bay leaf
1/4 tsp salt

In a saucepan, cook bacon until crisp; remove and crumble.
Set aside. Pour off all but 3 to 4 tbsps of the drippings.
Cook onion and green pepper in drippings until tender.

Add tomato soup, water, rice, bay leaf, and salt.
Bring to a boil; dover and cook over low heat for 25 minutes, until rice is tender.
Stir occasionally.
Remove bay leaf and stir in bacon.

Makes about 4 to 6 side dish servings.

From: Dora Smith
To: anglican@stsams.org
Date: Sun, 18 Feb 2007
Subject: [Anglican] Cloves of what?