Mexican Kidney Bean Chilli with Seeded Rice and Salsa Verdenaise

Steps

1. Cook rice Heat a drizzle of oil in a medium pot on medium-high heat. Cook rice seed mix with ½ tsp salt for about 2 minutes, until fragrant. Add jasmine rice and 1½ cups water to pot, then bring to the boil. Once boiling, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. use
2. Prep and cook chilli While rice cooks, finely dice onion, then drain and rinse beans. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion for about 4 minutes, until softened. Add garlic, ½ tsp salt, Mexican spices and tomato paste. Cook a further 1-2 minutes, until fragrant.
3. Finish chilli Add canned tomatoes, stock and beans to pan. Bring to a simmer. Reduce heat to medium and simmer for about 8 minutes, until thickened. Stir through 1 Tbsp soy sauce and season to taste.
4. Make salsa verdenaise While beans simmer, combine all salsa verdenaise ingredients in a small bowl, with 1 Tbsp red wine vinegar. Season to taste and set aside.
5. Make salad In a large bowl, whisk together ½ Tbsp oil, 1 Tbsp red wine vinegar and ½ tsp mustard. Halve cherry tomatoes and dice cucumber 1cm. Add to the large bowl. Toss in rocket and season to taste.
6. To serve Top rice with chilli, drizzle with salsa verdenaise and sprinkle over pepitas. Place salad on the side.