Grilled Mango Coconut Rice

• 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

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 350u0b0F.
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.

mango, sweet red pepper, coconut milk, chicken broth, salt, fresh ground pepper, olive oil, brown basmati rice, green onions

Taken from www.food.com/recipe/grilled-mango-coconut-rice-458468 (may not work)