Instructions

1. Dice the chorizo and thinly slice the onion. Cut the tomatoes in half.
2. Heat a teaspoon of olive oil and gently fry the onion and chorizo for 5 minutes. When the chorizo has released its fat add the tomatoes and cook for another 3 - 5 minutes until the onion and tomatoes are soft.
3. Add the spinach and a pinch of cumin powder and stir until the spinach has wilted.
4. Stir in the cooked rice and olives to warm through.
5. Cut the avocado flesh into chunks and add it to the rice.
6. Serve with a dash of lime juice and some fresh herbs of your choice (coriander, parsley, mint would work well).