Ingredients

Instructions

  1. Oil grill and preheat barbecue to medium-high.
  2. Peel mango, slice from stone in thick pieces. Slice pepper in half, then core and seed.
  3. Grill pepper until lightly charred, about 3 to 4 minutes per side.
  4. Grill mango until hot, about 2 minutes per side.
  5. Remove fruit from grill and cut into bite-size pieces. (Can be prepared up to 1 day ahead, then refrigerate covered. Reheat before serving).
  6. Preheat oven to 350°F.
  7. Grease a loaf pan or small casserole (preferably glass or stoneware) with 5 ml of olive oil.
  8. Add rice to pan and drizzle with remaining olive oil.
  9. In a medium saucepan, stir together coconut milk, chicken broth, sea salt and fresh ground pepper. Bring to a boil.
  10. Pour hot liquid over rice, stir just enough to get all the rice wet, cover tightly with foil.
  11. Bake one hour or until all liquid is absorbed.
  12. Remove from oven and rest 5 minutes before uncovering. Fluff with a fork.
  13. Serve rice with mango, pepper and green onion slices.