Make the salsa: Combine mango or papaya, onion, jalapeño, cilantro and lime juice in a bowl. Season with salt and pepper to taste, and set aside.
Start the rice: Place a medium-size sauce pot over medium heat. Add 1 tablespoon of EVOO, the chopped onion, turmeric, bay leaf and some salt and pepper, and cook for about 1 minute. Add rice and stir, coating the grains with the spices and oil. Add chicken stock, raise heat to high and bring to a boil. Once boiling, turn the heat back down to medium, put a lid on the pot and cook until the rice is tender, about 18-20 minutes.