Parsley Pesto Rice And Bean Salad - cooking recipe

Ingredients

1 1/2 cups white 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

Preparation

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