Sauté in a large saucepan, in olive oil, onion, garlic, cloves, cinnamon stick, and bay leaves until onion is golden. Add green bell peppers, chile pepper, oregano, cumin, salt and white pepper. Continue to sauté until vegetables are lightly browned. Stir in rice and cook over moderate heat until rice is opaque. Add 31/2 cups combined bean broth and water. Stir and bring to a boil, then reduce heat and simmer, covered, for about 20 minutes.
Combine rice mixture with the beans into a casserole dish with a cover. Bake at 350° for 25 minutes or until liquid is absorbed and rice is thoroughly cooked.
Remove from oven and let stand for about 10 minutes. Uncover and fluff with a fork. Serve with the Creole Sauce.
Combine all ingredients in a bowl, and stir until well blended. Because you don't want to completely purée the tomatoes and all the other ingredients are in such small amounts, a blender/food processor wouldn't work here.