Grilled Mango Coconut Rice

Total Time: 1 hr 19 mins Preparation Time: 15 mins Cook Time: 1 hr 4 mins

Ingredients

• Servings: 6
• 1 large mango, firm but ripe
• 1 sweet red pepper
• 398 ml coconut milk
• 284 ml low sodium chicken broth, undiluted
• sea salt, to taste
• fresh ground pepper, to taste
• 15 ml olive oil
• 340 ml brown basmati rice
• 3 green onions, sliced

Recipe

• 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.