Parsley Pesto Rice And Bean Salad

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 1/2 cups rice
• 3 cups water
• 2 tablespoons vegetable oil
• 4 teaspoons garlic, minced
• 1/2 cup extra virgin olive oil
• 10 ounces mexican chorizo sausage
• 1 medium yellow onion, minced
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 2 1/2 tablespoons fresh lemon juice
• salt and pepper
• 1 pinch cayenne (use more or none depending on spice preference)
• one large bunch fresh parsley leaves, about 1 1/2 cups

Recipe

• 1 over medium heat, combine vegetable oil in pot with 1 teaspoon garlic and cook until garlic is fragrant and light brown (1 to 2 minutes). add rice and stir until rice is coated in oil/garlic mixture. add water, cover, wait until rice boils, then turn heat to low and cook until rice is completely cooked (about 20 minutes).
• 2 meanwhile, brown the chorizo in a frying pan, chopping it up with a spatula while browning, then drain on tray with paper towels. heat 3 tablespoons of the extra virgin olive oil in a large frying pan over medium heat, add the onions and 2 teaspoons garlic, and cook until soft and fragrant, about 4 minutes. add the beans, 4 teaspoons of lemon juice, salt, pepper, and cayenne. cook until warmed through.
• 3 in a blender or food processor, combine parsley, remaining lemon juice, remaining garlic, 1/4 teaspoon of salt, and blend until parsley is finely chopped. stream in the remaining extra virgin olive oil while the blender/food processor is still on and blend until smooth. add extra oil if the mixture appears too thick or is not blending properly.
• 4 place the rice in a large serving bowl, stir in chorizo and parsley pesto mixture, and top with extra chopped fresh parsley (optional).