Chilie Rice

Chili Rice

Ingredients:
2 Mugs Rice (any variety or combination therof will do really)
1 - 2 medium onions
At least 2 hot chilie peppers

Chop onions and chilies. DO NOT remove the seeds from the chilies (this is the big mistake virtually everyone makes with the damn things).
Melt some margarine in a saucepan. Toss in chilies and onions, rapidly followed by a couple of mugs of rice. Fry this lot for a minute or so, and then add boiling water (about equivalent to 5 mugs, though you may need to add more, depending on the rice).
Boil for about 13 minutes, or until rice is suitably tender. The water should have been almost entirely absorbed by this point. It's advisable to keep and eye on the rice and to stir it occasionally to prevent it from sticking.
If you feel particularly indulgent, add a small knob of margarine to the cooked rice.

Additional Notes:
For added effect, serve with food which also involves plenty of CHILIES!!!!
The more chilies the better.

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