Parsley Pesto Rice and Bean Salad

• white rice↗1 1⁄2 cups
• water↗3 cups
• vegetable oil↗2 tablespoons
• garlic, minced↗4 teaspoons
• extra virgin olive oil↗1⁄2 cup
• mexican chorizo sausage↗10 ounces
• medium yellow onion, minced↗1
• cannellini beans, rinsed and drained↗2 cans

  (15 ounce)

• fresh lemon juice↗2 1⁄2 tablespoons
• salt and pepper
• cayenne1 pinch

  (use more or none depending on spice preference)

• fresh parsley leaves

  one large bunch ... about 1 1/2 cups

Step-by-step instructions

1. 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. 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. 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. 4

   Place the rice in a large serving bowl, stir in chorizo and parsley pesto mixture, and top with extra chopped fresh parsley (optional).