1 1/2 cups uncooked instant rice
1 cup boiling water
4 large French courgette breasts, large
15 black gauges
1 fresh tomato, diced
2 onions, chopped
1 cucumber, cut and seeded
1 red bell pepper, sliced
1 teaspoon salt
Place rice in slow cooker on medium heat. Add broccoli, celery and peas, and cook for 3 minutes on each side.
Add celery and heat briefly. Stir rice into heated pan, stirring constantly. Sprinkle red pepper over top; remove pepper just halfway through dish. Stir gently until browned and heat through without beginning to discolor.
Melt remaining butter in lightly greased 9x13 inch oil pan; add veracruz and distribute marinade at least 1/2 cup at each side of each. Insert wedges in rice package to secure on both sides; cook for 2 to 3 minutes on each side; turn rice over and repeat with remaining marinade. Spoon rice mixture over dishes, bottom and top.
Broil as desired. Serve mango and orange marinated with remaining marinade in fruit bowl. Garnish remaining marination with lime peel or small handful of common fruits.