Chorizo and Tomato Rice Bowl with Avocado

1.Rinse the rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice and chicken or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

2.While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

3.Add the minced garlic, cumin, smoked paprika, salt, and black pepper to the skillet. Stir and cook for an additional 1-2 minutes until fragrant.

4.Add the chorizo to the skillet, breaking it apart with a spatula. Cook for 6-8 minutes, stirring occasionally, until the chorizo is browned and cooked through. If using chili flakes, add them during the last minute of cooking.

5.In a separate bowl, combine the halved cherry tomatoes, chopped cilantro, and lime juice. Toss gently to create a fresh tomato salsa.

6.To assemble the rice bowls, divide the cooked rice among serving bowls. Top with the chorizo mixture, a generous scoop of tomato salsa, and sliced avocado. Drizzle with extra lime juice if desired and garnish with lime wedges.