Taste the rice – it should have a warm curry back tase but otherwise fairly bland. If that is what you like, stop there. Otherwise, blanch or grill a green pepper, slice a few rings and dice the rest. Put the diced pepper in a large mixing bowl. Do the same thing with a chilli. Squeeze over some fresh lime juice, and more olive oil, salt and pepper. Then the chopped coriander and parsley, saving some leaves for decoration.