Wanted to add some color to the rice and I’ve ALWAYS got chili’s. ?
If you’re not familiar with habanero chili’s be careful; they are hot. Check out the scale below.
- 1 cup jasmine rice
- 2 shishito peppers, chopped
- 1 habanero, chopped, optional
- 1 small tomato, chopped
- 1 tbsp oil to saute
Scoville heat scale
Saute the chili’s and tomato until the chili’s brighten in color, several minutes.
Add your rice. Stir it around a bit then add 2 cups of boiling water.
Cover and turn down to low. Check after 12 minutes.
Done! Turn off the heat, fluff with a fork, cover, and let sit for another 10 minutes.
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