Prep 5 mins
Cook 30 mins
Simple and delicious, this dish makes use of highly aromatic peppers, adding a level of sophistication to even the simplest of meals. When making this dish, use the habañero pepper whole if you want less heat, and dice it if you like more heat. Since habañero peppers are immensely hot, you cook with them to flavor the rice, but most palates are uncomfortable eating these peppers whole. From FoodinBrazil.com
- 14.79 ml vegetable oil (olive oil)
- 1 small onion, finely diced
- 1 garlic clove, minced
- 236.59 ml long-grain rice
- 1 habanero pepper (or 2 jalapeno peppers)
- 473.18-532.32 ml hot water
- 2.46 ml salt
- Pour the oil into a large saucepan and heat for a few seconds.
- Add the onion, garlic, and rice.
- Fry gently, stirring for about 4 minutes.
- Add the chili pepper, hot water, and salt. Stir well and bring to a boil.
- Simmer for 15 to 20 minutes, until the rice is soft and the water has been absorbed.
- Remove the chili pepper and serve.
Just right! Really liked this recipe. Cooking the pepper whole added a subtle but not boring flavor. So nice for a change. I'll be making this again. Thanks for sharing the recipe.
Loved it! I made it in the rice cooker and added one whole orange haba?ero pepper. The rice had a subtle, almost floral pepper flavour that went wonderful with my sweet butternut squash. I may use two the next time, I just didn't want to overdo it because these little buggers are hot!!! Made and reviewed for PAC Fall 2012.