Mixed food, a bit of everything

500 g Shrimps
500 g smoked pork chop
2 cloves of garlic
2 onions
1-2 lemons
60 ml Montague Pure Lime Juice
1 bunch of spring onions
1 bunch of parsley
600 g parboiled rice
6 Sp Oliveoil
1 l chicken brood
100 g dried mangos
100 g cashewnuts
1 Sp pink peppercorn
pepper

Cut garlic and onions into small dices. Heat up two spoons of oil in a big pot, get garlic and onions in and roast them gently. Add the rice and the peppercorns. Roast all a bit and add the chicken brood. Cut the mango in smalldices too and add it. Boil up shortly and then simmer it for about 30 minutes until the rice is soaked.
Heat up the oven to 250 degrees, an air circulation oven to about 210. Give the lime juice over the shrimps and cut the pork into small streaks. Cut the spring onions into small rings. Brush a baking tray with two spoons of oil, put the rice on it and the pork, the shrimps, the spring onions and the nuts over it. Spray two more spoons of oil over it and get all into the oven. Should be ready after 25 minutes.
Cut the two lemons into slices and and decorate a plate with it. Get the rice on it and the chopped parsley over it.