• Before starting, wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, core, then cut pepper into 1/4-inch pieces.
• Zest, then juice lime.
• Thinly slice green onion.
• Peel, then mince or grate garlic.

• In a medium bowl, whisk together vinegar, 3 tsp (6 tsp) oil, lime juice, lime zest and 1/2 tsp (1 tsp) sugar. Season with salt and pepper.
• Add coleslaw cabbage mix and half the green onions, then toss to combine.

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tsp (1 tsp) oil and peppers. Cook for 3-4 min, stirring often, until tender-crisp.
• Season with salt and pepper.
• Remove from heat.
• Transfer to a plate.

• Pat tilapia dry with paper towels, then cut into 1 1/2-inch pieces. Season with salt and pepper.
• Reheat the same pan over medium-high.
• When hot, add 1/2 tsp (1 tsp) oil, then garlic and tilapia. Cook for 2-3 min, stirring occasionally, until tilapia turns opaque.**
• Add jerk sauce, half the mango chutney (use all for 4 servings) and 2 tbsp (4 tbsp) water. Cook for 1 min, stirring occasionally, until tilapia is coated.
• Remove from heat.

• Fluff rice with a fork, then stir in peppers, remaining green onions and 1 tbsp (2 tbsp) butter. Season with salt.
• Divide rice, coleslaw and tilapia between plates.
• Spoon any remaining sauce over tilapia.

If you've opted to get tilapia, cut into 1 1/2-inch pieces then cook in the same way recipe instructs you to cook shrimp.