This was my mother's old recipe for Spanish rice. I confirmed it by
finding it on the web - but only by searching for "spanish rice" "remove
cloves".

My mother is dead, and the contact form for the author of the web site does
not work.

What would be the roots of this recipe? It isn't in Better HOmes and
Garden, nor Betty Crocker.

Is it Spanish? Creole? Where did the idea of adding cloves to a recipe
made from condensed tomato soup come from? Which ingredient came first -
the condensed soup, or the cloves?


http://www.lynnescountrykitchen.net/...anishrice.html

INGREDIENTS
4 slices bacon
1 cup chopped onion
1/4 cup minced green pepper
2 cans (2-1/2 cups) condensed tomato soup
4 whole cloves
1 bay leaf
1/4 cup water
1/2 cup uncooked rice

Cook bacon until crisp in a large skillet; remove from pan and break into
bits. Add

onion and pepper to bacon drippings in pan and cook until soft.

Add bacon bits and remaining ingredients; cover and cook slowly 30 minutes,
stirring

occasionally. Remove cloves and bay leaf; serve hot.

Makes 4 servings

My mother's recipe, which otherwise has exactly half quantities of above,
also calls for 4 slices of bacon.




--
Yours,
Dora Smith
Austin, TX