Heat the oil in a large pan or wok, add the onion and fry for 5 minutes until lightly browned. Add the chilli (including seeds if you like it hot) plus the garlic and rice and stirfry for 1-2 minutes. Pour on half the stock and add the tomato puree and seasoning. Bring to the boil, stirring, and simmer for 5 minutes. Add the pumpkin or squash and raisins/sultanas (if using). Top up with stock and keep adding more at regular intervals to keep the rice moist. Continue cooking for 5-8 minutes until the pumpkin or squash and rice are tender. Season to taste and add extra chilli if liked.

Spoon onto plates and top with the lettuce, mango and garnish with the coriander.