Pineapple Chorizo Rice Bowls with Avocado and Chipotle Cream.

INGREDIENTS

4 cups

cooked jasmine rice

1 tbsp

olive oil

1/2

sweet onion, diced

garlic cloves, minced

1 lb

chorizo, removed from the casing (if needed)

1/2 tsp

salt

1/2 tsp

pepper

1/2 tsp

smoked paprika

1 tbsp

unsalted butter

1 1/2 cups

chopped pineapple, (about 1/2-inch cubes)

to 8 sweet mini bell peppers, sliced

green onions, thinly sliced

avocado cream

1/3 cup

plain greek yogurt or sour cream

avocado, chopped

lime, juiced

1/8 tsp

salt

chipotle cream

1/3 cup

plain greek yogurt or sour cream

chipotle pepper in adobo

1 tbsp

adobo sauce from a can of chipotles

1/2

lime, juiced