2 cups raw jasmine rice
1 large bunch green onions, trimmed
¼ cup olive oil
salt, pepper, cumin, chili powder
2 mangos, peeled, diced (about 1 1/2 cups)
3 TBS butter (optional)
Heat 3 cups water to boiling in medium saucepan and add rice. Return to boiling. Cover, reduce heat to LOW, and simmer until done, about 10-14 minutes. Remove pan from heat and let stand, covered, at least 5 minutes. Or use a rice cooker (a rice cooker is best!).
Trim, wash and dry onions. Blend olive oil with seasonings to taste and douse onions well with oil.
Preheat grill on medium high, clean with a wire brush and grill onions (directly on grate, or in a shaker basket) until tender, sizzling and starting to blacken. Remove and chop.
Warm mangos until steaming hot in microwave. Fluff rice and toss with mangos, green onions and remaining seasoned oil, seasoning to taste with butter and sea salt. Serve. – Chef Mick Rosacci, Tony’s Meats & Specialty Foods