Parsley Pesto Rice and Bean Salad

This is a recipe I adapted from Emeril Lagasse's Cannellini Bean Salad recipe from the Food Network website. It is a delicious combination of tart, salty, and spicy that goes great as a side for Latin dishes or anything from the grill.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 cups white rice
• 3  cups water
• 2  tablespoons  vegetable oil
• 4  teaspoons garlic, minced
• 1⁄2 cup extra virgin olive oil
• 10  ounces  mexican chorizo sausage
• 1  medium yellow onion, minced
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 2 1⁄2 tablespoons fresh lemon juice
•  salt and pepper
• 1  pinch cayenne (use more or none depending on spice preference)
•  one large bunch fresh parsley leaves, about 1 1/2 cups

Directions

1. Over medium heat, combine vegetable oil in pot with 1 teaspoon garlic and cook until garlic is fragrant and light brown (1 to 2 minutes). Add rice and stir until rice is coated in oil/garlic mixture. Add water, cover, wait until rice boils, then turn heat to low and cook until rice is completely cooked (about 20 minutes).
2. Meanwhile, brown the chorizo in a frying pan, chopping it up with a spatula while browning, then drain on tray with paper towels. Heat 3 tablespoons of the extra virgin olive oil in a large frying pan over medium heat, add the onions and 2 teaspoons garlic, and cook until soft and fragrant, about 4 minutes. Add the beans, 4 teaspoons of lemon juice, salt, pepper, and cayenne. Cook until warmed through.
3. In a blender or food processor, combine parsley, remaining lemon juice, remaining garlic, 1/4 teaspoon of salt, and blend until parsley is finely chopped. Stream in the remaining extra virgin olive oil while the blender/food processor is still on and blend until smooth. Add extra oil if the mixture appears too thick or is not blending properly.
4. Place the rice in a large serving bowl, stir in chorizo and parsley pesto mixture, and top with extra chopped fresh parsley (optional).