Spanish Chorizo and Beans with Jasmine Rice

Steps

1. BBQ hot plate to high (if using).
2. ombine rice, water and salt in a small 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. Heat a drizzle of oil in a medium fry-pan on high heat. Cook onion and chorizo for 4–5 minutes, stirring often, until onions are caramelised and softened.
4. Reduce heat to medium. Add Spanish spice blend and courgette and cook, stirring constantly, for a further 1–2 minutes, until fragrant. Add white wine/water and cook for about 1 minute, until water is almost evaporated.
5. Add cannellini beans and tomato to pan and cook for a further 2–3 minutes, until tomatoes begin to soften and chorizo is cooked. Season to taste with salt and pepper.
6. Prepare cos salad. In a medium bowl, whisk together olive oil, mustard, vinegar and lemon juice. Peel carrot, then peel into long, thin ribbons; crumble feta; shred lettuce. Add to bowl with dressing, season to taste and toss until combined.
7. Spoon ¾ cup cooked jasmine rice per person into bowls and spoon over Spanish chorizo and beans. Serve with a wedge of lemon and cos salad on the side.