Bring a large pan of salted water to the boil. Add the rice and cook it according to the packet instructions. Once cooked, drain the rice in a sieve and spread it out on a tray to help it cool down quickly.
Meanwhile, pick all the herb leaves off the stalks. Finely chop the peppers. Halve, deseed and finely chop your chilli. Make your lemon dressing.
Put your cooled rice into a serving bowl. Finely chop your herb leaves and add them to the bowl, together with the peppers and chilli. Zest over your lemon, add the dressing and mix well.
Taste, add salt and pepper, if you think it needs it, and serve.