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. 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


  1. Scoville heat scale

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

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

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

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

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