Chimichurri is a bright and herby sauce that adds instant pizzazz to a meal! This quick sauce can be used as a marinade or simply as a condiment. Here, it's stirred into rice, which is then topped with flavor-packed chorizo and creamy avocado.
Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. Add the onion, jalapeno, garlic, 1/4 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally with a wooden spoon, until the vegetables start to soften, 3 to 4 minutes.
If using cooked chorizo, cut into small dice, add the diced chorizo and cook, stirring occasionally, until warmed through, about 2 minutes.
If using fresh chorizo, remove the casings, add the chorizo and cook, breaking into small pieces with the wooden spoon and stirring occasionally, until no longer pink in the center and fully cooked, 7 to 8 minutes.
Combine the chopped cilantro, parsley and scallions with the vinegar, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of black pepper in a mini food processor and process until the herbs and scallions are finely chopped and the chimichurri is well combined, scraping down the sides as needed.
Stir the chimichurri into the rice. Divide the rice among 4 bowls, then top with the chorizo, tomatoes and avocado. Drizzle each bowl with the crema and garnish with more cilantro leaves.
Feel free to use pre-cooked frozen rice to cut down on cooking time.