Santa Cruz Rice


  • 2 olive oil
  • 1/2 Onion, finely chopped
  • 2 to 3 cloves of garlic, minced
  • green pepper chopped
  • cup white rice
  • heaping tbsps. Santa Cruz Chili Paste
  • cups chicken bouillon or chicken broth


  • In a heavy 2 quart saucepan or skillet heat olive oil over medium heat until very hot.
  • Add onions and cook a few minutes before adding green peppers and garlic.
  • Reduce heat and simmer until Onions are transparent.
  • Add rice and stir occasionally until rice is lightly browned.
  • Add chili paste and mix well.
  • Add water bring to a boil. Add bouillon or broth,
  • Cover and Simmer for 20 minutes.
  • Remove from heat and leave covered for 5 minutes before serving. Serves six.


Laura Hudson