Grilled mango-and-coconut rice

Instructions

• Oil grill and preheat barbecue to medium-high. Peel mango. Slice pulp from stone in large thick pieces. Core and seed pepper, then cut in half. Grill pepper halves, about 4 minutes. Turn over and grill until lightly charred, from 3 to 4 more minutes. Add mango pieces to barbecue when you turn pepper halves. Grill until hot, about 2 minutes per side. Remove from barbecue and cut into bite-size pieces. These can be prepared up to 1 day ahead and will keep well, covered and refrigerated.

• In a medium-size saucepan, stir coconut milk with broth and salt. Bring to a boil, stirring occasionally, over medium-high heat. Stir in rice. Cover and reduce heat to low. Simmer until rice is tender, about 20 minutes. Remove lid and cook until liquid is absorbed, about 5 minutes. Remove avocado pit. Chop avocado. Stir into rice along with mango, pepper and onions. Serve warm or at room temperature with South Seas Chicken, fish or pork.