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.

Ingredients

1. 1 cup jasmine rice
2. 2 shishito peppers, chopped
3. 1 habanero, chopped, optional
4. 1 small tomato, chopped
5. 1 tbsp oil to saute

Steps

1. Scoville heat scale

   

2. 

3. Saute the chili’s and tomato until the chili’s brighten in color, several minutes.

   

4. Add your rice. Stir it around a bit then add 2 cups of boiling water.

   

5. Cover and turn down to low. Check after 12 minutes.

6. Done! Turn off the heat, fluff with a fork, cover, and let sit for another 10 minutes.

   

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