Chorizo and Mixed Bean Chilli with 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 is cooking, heat a drizzle of oil in a large fry-pan on high heat. Cook chorizo grind, salt and onion for about 6 minutes, breaking chorizo up with a wooden spoon as it cooks, until browned.
3. Add canned tomatoes, mixed beans, tomato paste and stock to pan. Bring to a simmer and cook for about 12 minutes, stirring occasionally, until chilli is thickened and reduced. Add courgette and soy sauce for the final 2 minutes of cook time and stir through. Season to taste with pepper.
4. While chilli is cooking, prepare the slaw and toppings. Finely shred lettuce; grate carrot; thinly slice red onion (if using). Add all to a large bowl. Finely dice tomato; roughly chop parsley; cut lime into wedges. Set all aside.
5. Add vinegar and a drizzle of olive oil to bowl with salad just before serving, season to taste with salt and pepper and toss to combine.
6. divide cooked rice between bowls and top with chorizo and mixed bean chilli. Sprinkle over tomato, dollop over sour cream and garnish with parsley. Serve iceberg slaw on the side with a lime wedge to squeeze over chilli just before eating.