Chilli Bean Casserole with Salsa Verde Rice and Sour Cream

Steps

1. Combine rice, water and a pinch of salt 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.
2. While rice cooks, heat a drizzle of oil in a large, deep fry-pan on medium-high heat. Cook onion for 2-3 minutes, until softened. Add garlic, chilli spices and salt and cook for 1-2 minutes, until fragrant.
3. Add stock, chilli beans and canned tomatoes. Bring to a simmer, reduce heat to medium and cook for about 10 minutes, until sauce has thickened and reduced. Stir through courgette and season to taste with salt and pepper. Remove from heat.
4. While beans are simmering, dice cucumber and tomatoes 1cm. Add both to a large bowl and toss with vinegar and a drizzle of olive oil. Season to taste with salt and pepper.
5. Once rice has finished steaming, fluff up grains with a fork and fold through salsa verde. Season to taste with salt.
6. Spoon ¾ cup salsa verde rice into each bowl and spoon over chilli bean casserole. Top with salsa, a dollop of sour cream and a sprinkle of pepitas.