Mango and Pepper Rice

Instructions

1. 1

   Wash and cut the bell pepper into quarters.

2. 2

   Arrange the quarters on a baking sheet lined with aluminum foil and place in the oven on broil.

3. 3

   Remove from the oven when the skin of the bell pepper begins to blister and blacken.

4. 4

   Wrap the bell pepper quarters in the aluminum foil, and let them sit for 5 to 10 minutes.

5. 5

   Meanwhile, split the mango in half, remove the pit, and cut it into small cubes.

6. 6

   Then, peel the bell pepper segments (they will peel easily after roasting), and slice them into strips.

7. 7

   Peel and finely chop the onion, then sauté it in a pan with oil.

8. 8

   Add the mango cubes, bell pepper strips, and rice.

9. 9

   Stir until the rice becomes translucent, then cover everything with water.

10. 10

    Season with salt and pepper, add a dash of soy sauce.

11. 11

    Cook over medium heat while stirring occasionally for about 20 minutes.

12. 12

    Taste the rice frequently to check its doneness; add more water if needed.