Spanish Chorizo and Beans with Jasmine Rice

Steps

1. BBQ hot plate to high (if using).
2. Combine all rice ingredients in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. While rice cooks, heat a drizzle of oil in a large fry-pan on high heat. Cook onion and chorizo for 5-6 minutes, until onions are caramelised and softened.
4. Add Spanish spice blend and courgette to pan and cook for a further 1-2 minutes, until fragrant. Add white wine/ water to pan, reduce heat to medium and cook for about 1 minute, until water is almost evaporated.
5. Add cannellini beans and tomatoes and cook for a further 2-3 minutes, until tomatoes begin to soften. Season to taste with salt and pepper.
6. While Spanish chorizo and beans are cooking, whisk together olive oil, mustard, vinegar and lemon juice in a large bowl. Peel carrot into long, thin ribbons; roughly shred cos lettuce; crumble feta. Add all to bowl with dressing and toss to combine. Season to taste with salt and pepper
7. Spoon ¾ cup cooked rice per person into bowls and spoon over Spanish chorizo and beans. Top with a handful of cos salad.